Best 9 Cider Glazed Sweet Potatoes With Cranberries Recipes

CIDER-GLAZED SWEET POTATOES WITH CRANBERRIES

Steps:

• Cook sweet potatoes in a large pot of boiling salted water until halfway cooked, (a knife inserted into center will face some snap), about 5 minutes. Drain and cool. (You can do this a day in advance and store the cubes in the icebox in a covered container.).
• Combine cider, sugar, butter, nutmeg and allspice in a large non-stick skillet over medium-high heat. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering.
• Cook 5 minutes, stirring occasionally. Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. (If the glaze becomes very thick before potatoes become tender, thin it with a small amount of cider or a water).
• When potatoes are tender, add salt and pepper to taste.
• Nutritional Information (per serving): 190 Cal; 4 g Total Fat (2 g Sat Fat); 38 g Carb; 16 mg Sodium; 1 g Protein; 3 g Dietary Fiber.

CIDER-GLAZED SWEET POTATOES WITH CRANBERRIES

Steps:

• Cook sweet potatoes in large pot of boiling salted water until halfway cooked (a knife inserted into center will encounter considerable resistance), about 5 minutes. Drain and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Combine cider, sugar, butter, salt and allspice in heavy large skillet over medium-high heat. Bring to boil, stirring often. Add sweet potatoes and cook 5 minutes. Add cranberries and continue cooking until liquid is reduced to syrupy glaze and sweet potatoes are tender, about 10 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with green onions.

CRANBERRY-GLAZED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• On a baking sheet, toss together the sweet potatoes, oil and some salt and pepper. Roast until the potatoes are golden brown and cooked through, 30 to 40 minutes.
• In the meantime, in a small saucepan over medium-high heat, reduce the cranberry juice by half. Add the brown sugar, butter and cinnamon, stirring to dissolve and incorporate.
• When the potatoes come out of the oven, add them to a large bowl. Pour the glaze over top and toss to coat completely. Serve topped with the toasted almonds.

MAPLE-BAKED SWEET POTATOES WITH CRANBERRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place whole sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and allow to cool.
• Meanwhile, heat maple syrup and brown sugar in a small saucepan to boiling. Reduce heat and simmer until reduced by just about half. Add cranberries and return to a boil. Cook until berries are popping open. Add butter and dried thyme; remove from the heat.
• Slice cooled sweet potatoes into 1-inch rounds. Transfer to an 8x12-inch glass baking dish and arrange so potatoes are standing nearly on their sides and stacked like fallen dominoes. Stir hot syrup mixture, then pour it over the sweet potatoes, dispersing the cranberries as evenly as possible.
• Bake in the preheated oven until berries on top begin to caramelize, about 40 minutes. Remove from the oven and let stand for 5 minutes. Garnish each serving with a sprig of thyme.

CIDER-GLAZED SWEET POTATOES WITH CRANBERRIES

Steps:

• Cook sweet potatoes in a large pot of boiling salted water until halfway cooked, (a knife inserted into center will encounter resistance), about 5 minutes.
• Drain and cool.
• (This step can be done 1 day ahead if sweet potatoes are covered and refrigerated.)
• Combine cider, sugar, butter, nutmeg and allspice in a large non-stick skillet over medium-high heat.
• Bring to a boil, stirring often.
• Add potatoes and reduce heat so liquid is simmering.
• Cook 5 minutes, stirring occasionally.
• Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes.
• (If the glaze becomes very thick before potatoes become tender, thin it with a small amount of cider.
• When potatoes are tender, transfer to a serving bowl with a slotted spoon.
• Season to taste with salt and pepper.
• Pour remaining glaze over sweet potatoes and serve.

SWEET POTATOES WITH CRANBERRY CHUTNEY

Steps:

• Slowly melt the butter in a large saucepan over medium heat. Add red onion and red and green peppers. Sauté for 1 minute. Add vinegar, brown sugar, currants, raisins and cranberries. Cook over medium heat for 20 minutes. Add jalapeño, allspice and ginger. Cook, stirring occasionally, for another 10 minutes.
• Heat oven to 350 degrees. (Use 1 large sweet potato to serve 2 as a side dish, or 1 smaller sweet potato per person.) Wash and dry each sweet potato, then rub with 1 teaspoon of canola oil and sprinkle with 1 teaspoon each of sea salt and cracked pepper.
• Bake for 1 hour and 10 minutes or until soft in the center. While sweet potato is hot, cut in half and top with 1 tablespoon fresh sour cream and 1 tablespoon chutney. Serve immediately.

CIDER-GLAZED SWEET POTATOES WITH CRANBERRIES

Steps:

• Cook sweet potatoes in a large pot of boiling salted water until halfway cooked (when a knife inserted into the center meets with considerable resistance), about 5 minutes. Drain and cool. (Can be prepared 1 day ahead. Cover and refrigerate.).
• Combine cider, sugar, butter, salt and allspice in a heavy large skillet over medium-high heat. Bring to a boil, stirring often. Add sweet potatoes and cook 5 minutes. Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and the sweet potatoes are tender, about 10 minutes. Season with salt and pepper. Transfer to serving bowl and sprinkle with scallions.

GLAZED CRANBERRY SWEET POTATO BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, pie spice, baking powder and salt. In another large bowl, combine the eggs, sweet potatoes, cranberry sauce and oil. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine the glaze ingredients until smooth; drizzle over cooled loaves.

CANDIED GINGER SWEET POTATOES WITH DRIED CRANBERRIES

Steps:

• Preheat oven to 350 degrees.
• In an oven proof 8x8 dish melt butter in dish in the oven.
• Meanwhile mix the remaining ingredients together.
• Place potatoes in a bowl and pour butter over give a toss.
• Layer them in the same pan you should have 2 layers. Pour the mixture over and bake till tender about 40 minutes. Baste with juice mixture half way through.