Candied Sweet Potatoes with Cranberries Recipe 🍠🍒
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Description:
Thanksgiving isn’t usually celebrated in Israel, but some of us “original” Americans usually get together for an impromptu Thanksgiving dinner the Friday night after the holiday. If you’re looking to add a touch of Thanksgiving spirit to your table or simply craving a delightful vegetable dish, these Candied Sweet Potatoes with Cranberries are the perfect choice! Bursting with flavor and packed with wholesome ingredients, this dish is not only easy to make but also low in protein, low in cholesterol, and undeniably healthy. It’s a kosher-friendly option that’s free of any hassle, making it an ideal addition to your Thanksgiving spread or any meal occasion when you’re short on time but still want something delicious and satisfying. Plus, with a prep time of just 10 minutes and a total cooking time of 30 minutes, you can have this delightful dish ready to serve in no time!
Ingredients:
- 4 medium-sized sweet potatoes
- 1/4 teaspoon ground ginger
- 2 tablespoons margarine (or butter for non-kosher option)
- 1 cup whole berry cranberry sauce
- 1/4 cup sugar
Nutritional Information (per serving):
- Calories: 392.2
- Fat Content: 5.9g
- Saturated Fat Content: 1g
- Cholesterol Content: 0mg
- Sodium Content: 172.8mg
- Carbohydrate Content: 85.4g
- Fiber Content: 5.1g
- Sugar Content: 63.3g
- Protein Content: 2.4g
Instructions:
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Scrub Sweet Potatoes: Begin by thoroughly scrubbing the sweet potatoes under running water to remove any dirt or debris.
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Steam Sweet Potatoes: Place 2 cups of water in the bottom of a large pot and bring it to a boil. Place the sweet potatoes in a vegetable steamer basket and position it over the boiling water. Steam the sweet potatoes for approximately 30 minutes or until they are soft when pierced with a sharp knife or fork.
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Cool Sweet Potatoes: Once the sweet potatoes are cooked, carefully remove them from the steamer and allow them to cool at room temperature until they are cool enough to handle.
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Peel Sweet Potatoes: Once cooled, peel the skin off the sweet potatoes using a knife or your fingers. The skin should easily peel away, revealing the tender flesh underneath.
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Prepare Glaze: While the sweet potatoes are cooling, prepare the glaze. In a saucepan, combine the margarine (or butter), sugar, ground ginger, and whole berry cranberry sauce. Stir the mixture well to combine all the ingredients.
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Simmer Glaze: Place the saucepan over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and allow the glaze to simmer for approximately 5 minutes. Stir occasionally to prevent burning.
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Preheat Oven: While the glaze is simmering, preheat your oven to 350°F (175°C).
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Slice Sweet Potatoes: Once the sweet potatoes are peeled and the glaze is ready, slice the sweet potatoes into rounds of approximately 1/4 inch thickness. Arrange the sliced sweet potatoes in a single layer in a 9x13x2 inch baking pan.
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Pour Glaze: Pour the prepared glaze evenly over the sliced sweet potatoes, ensuring that each slice is coated with the delicious cranberry mixture.
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Bake: Place the baking pan in the preheated oven and bake the sweet potatoes for approximately 20 minutes, or until the glaze is bubbly and the sweet potatoes are heated through.
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Serve: Once baked, remove the pan from the oven and serve the candied sweet potatoes immediately while they are still hot and flavorful.
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Enjoy: Garnish with fresh herbs or additional cranberries if desired, and serve these delectable Candied Sweet Potatoes with Cranberries as a delightful side dish alongside your favorite Thanksgiving spread or any meal of your choice!
Note:
- These Candied Sweet Potatoes with Cranberries can be prepared up to 2 days in advance. Simply follow all the steps up to baking, then cover and refrigerate the dish until ready to bake. When ready to serve, add an additional 10 minutes to the baking time to ensure the sweet potatoes are heated through.
