s COLORFUL CRANBERRY SWEET POTATO BAKE ***** s   



Yields: 0


Ingredients


 
Instructions
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4-29-18 excellent and good looking too!!!
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Sweet potatoes and tart cranberries are a feast for the eyes and the palate in this beautiful side dish. —Patricia Kile, Elizabethtown, Pennsylvania
TOTAL TIME: Prep: 25 min. Bake: 35 min. YIELD:8 servings
Ingredients
1-1/2 pounds sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
1-1/2 cups fresh or frozen cranberries, thawed
2/3 cup sugar
1/3 cup orange juice
1 teaspoon salt
1 tablespoon butter
1-1/2 cups granola without raisins
Directions
1. Preheat oven to 350°. Place potatoes in a large saucepan with water to cover; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain.
2. Toss cranberries with sugar, orange juice and salt; spread half of the mixture in a greased 11x7-in. baking dish. Top with half of the potatoes. Repeat layers. Dot with butter.
3. Bake, covered, until cranberries are tender, about 25 minutes. Uncover; sprinkle with granola. Bake 10 minutes. Yield: 8 servings.
Nutritional Facts
1/2 cup: 261 calories, 5g fat (1g saturated fat), 4mg cholesterol, 323mg sodium, 54g carbohydrate (29g sugars, 7g fiber), 5g protein.

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