Cranberry Orange Sauced Sweet Potatoes

Baked sweet potatoes are topped with a cranberry-orange glaze for this colorful autumn side dish.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 236 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup water
• 2 tablespoons cold water
• ¼ cup packed light brown sugar
• ¼ cup fresh orange juice
• 6 medium sweet potatoes or yams
• ¼ cup Crisco® All-Vegetable Shortening or Crisco® Pure Vegetable Oil
• 1 ¼ cups fresh cranberries, rinsed
• ½ teaspoon cornstarch mixed with

Recipe Instructions

Step 1

Heat oven to 400 degrees F.

Step 2

Wash sweet potatoes; pat dry. Prick with a fork; place in a shallow baking dish. Bake 40 to 50 minutes or until soft. During the last 10 minutes of baking, prepare sauce.

Step 3

Melt shortening in medium saucepan (or place oil in saucepan). Add brown sugar, salt, orange juice and water, stirring over low heat until sugar dissolves. Add cranberries; bring to a boil. Reduce heat; simmer, covered, 5 minutes or until cranberries start to pop.

Step 4

Stir cornstarch mixture into cranberries; cook, stirring constantly, until sauce comes to a boil. Reduce heat and cook 1 to 2 minutes or until mixture is slightly thickened.

Step 5

Make a lengthwise cut in the center of each potato; press open from bottom. Place sweet potatoes on serving platter. Top each with cranberry sauce.