For a flavorful partnership, team the unique cranberry flavor with that of another seasonal favorite, the sweet potato. Here are three tasty recipes featuring sweet potatoes & cranberries!
Cranberries: Choose glossy, firm, plump red berries and store them in the refrigerator until ready to use. Fresh cranberries are frozen easily in the unopened bag or box.
Sweet potatoes/yams: They’re high in vitamin C, and on boiled, peeled sweet potato provides more than twice the recommended daily allowance of vitamin A. The best sweet potatoes are thick, chunky and taper toward the ends. Use them boiled, baked, or in biscuits, breads, muffins and pies.
Quick casserole with oranges, sweet potatoes & cranberries (1985)
Yam ‘n cranberry casserole recipe – YamBerry supreme
1 can (40 oz.) yams, drained
1 pkg. (12 oz.) fresh whole cranberries (3 cups)
1-1/2 cup sugar
1 small orange, sliced
1/2 cup pecan halves
1/4 cup orange juice or brandy
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground mace
Combine cranberries, sugar, orange slices, pecan halves, juice or brandy and spices in 2 quart casserole. Bake, uncovered, at 375 degrees for 30 minutes. Stir yams into cranberry mixture. Bake until hot through, about 15 minutes.
Makes 8 servings
Vintage recipe: Layered casserole with sweet potatoes & cranberries (1975)
This layered sweet potato and cranberry casserole is a delightful way to serve one of the most nutritious vegetables, the sweet potato.
4 large sweet potatoes
1/2 cup packed light brown sugar
2 tablespoons butter or margarine
1 cup fresh cranberries
1/2 cup fresh orange juice
Place sweet potatoes in saucepan, add water to cover, and boil 30 to 40 minutes until tender. Drain, cool slightly, peel and cut into 1/4-inch slices. Arrange half of the sliced sweet potatoes in greased 1-1/2-quart casserole dish, and sprinkle with 1/4 cup brown sugar. Dot with butter and sprinkle 1/2 cup cranberries over the top.
Cover with remaining sweet potatoes, sprinkle with 1/4 cup brown sugar, add remaining cranberries, and pour orange juice over all. Cover and bake in 350°F. oven 45 minutes. Uncover. distribute walnut topping over the sweet potatoes and cranberries and bake 10 minutes longer.
Makes 6 to 8 servings
1/2 cup chopped walnuts
2 tablespoons melted butter or margarine
1 tablespoon brown sugar
1/2 teaspoon cinnamon
Mix all ingredients in a small bowl. Sprinkle over the top of the casserole.
Quick bread with sweet potatoes & cranberries (1975)
Cranberry and sweet potato bread is an attractive oranged-colored bread that sparkles with bits of freshly chopped cranberries. it has a moist texture and slightly sweet and tart flavor. if desired, top this bread with confectioners’ sugar glaze, or sprinkle with confectioners’ sugar before serving. It’s beautiful home baking.
3/4 cup packed brown sugar
1/4 cup butter or margarine, melted
3/4 cup mashed cooked fresh sweet potatoes (3 medium sweet potatoes)
3 eggs, slightly beaten
1/3 cup fresh orange juice
2-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
l/4 teaspoon nutmeg
l/8 teaspoon mace
1 cup coarsely-chopped fresh cranberries
To cook sweet potatoes, cook in water to cover in saucepan until tender, 40 to 45 minutes. Drain compltely and cool to room temperature.
Combine the brown sugar, butter, sweet potatoes, eggs and orange juice in large bowl. in separate bowl, sift dry ingredients together. Add to the sweet potato mixture, and mix just until blended. Fold in the chopped cranberries and turn into greased 9 x 5 x 3-inch loaf pan.
Bake in 350 F oven 50 to 60 minutes, or until cake tester inserted in bread comes out clean. Cool in pan for 10 minutes, then remove to wire rack and cool completely. Makes one loaf.