Sweet Potato Cranberry Bake

Time :1 30

Yield :8 servings

Recipe Background

It doesn't get much more fall than a good 'ole sweet potato. If you really want a taste of the season, though, Sweet Potato Cranberry Bake is the way to go! You get a couple layers of nice, tender sweet potatoes, some tart, maroon cranberries, and a brown sugary walnut topping, browned to perfection. You'll be dreaming of this dish all year! So take advantage of the cold weather season and dig into some Sweet Potato Cranberry Bake!

Ingredients

For the bake:

4 large sweet potatoes
2 cups cranberries fresh or frozen
1/2 cup brown sugar packed
2 tablespoons butter melted
1/3 cup orange juice

For the topping:

1/2 cup walnuts chopped
1/4 cup brown sugar packed
1/2 teaspoon ground cinnamon
3 tablespoons cold butter

Directions

Grease a 2 1/2-quart baking dish.
In a Dutch oven, place the potatoes and cover with water.
Bring the sweet potatoes to a boil, then reduce the heat, and simmer until tender, about 20-30 minutes.
Preheat the oven to 350 degrees F.
Drain the water from the sweet potatoes and let cool until cool enough to handle.
Peel the cooled potatoes and cut them into 1/4-inch slices, then place them on the prepared baking dish.
Top the sweet potatoes with 1/2 of the cranberries, 1/4 cup of the brown sugar, and 1 tablespoon of the butter. Repeat the layers once.
Pour the orange juice over the bake.
Cover and bake for 30 minutes.
In a small bowl, combine the walnuts, the remaining brown sugar, and the cinnamon.
Cut the remaining cold butter into the walnut mixture.
Sprinkle the walnut mixture over the sweet potato bake.
Bake, uncovered, until the topping is golden brown, about 10 minutes.
Serve.