LAYERED SWEET POTATO AND CRANBERRY CASSEROLE

1
June Strothenke

By
@AKFarmGirl

I peeled and cut my potatoes and then baked the whole thing. It took longer to cook, but oh, so worth the wait. It was scrumptious! Very good as an addition to a Thanksgiving or Christmas meal, very hearty and sweet and tangy, all at the same time. I loved the apple cider, probably will never use the orange juice it calls for. I'm talking real apple cider, too. Not that TreeTop stuff from the grocery store. Walmart carries a Honey Crisp Apple cider year round that fits the bill. But if you live in an area where cider is made, all the better. Enjoy!

Rating:

★★★★★ 3 votes

Comments:
Serves:
6--8
Prep:
10 Min
Cook:
45 Min

Ingredients

  • 4 large
    sweet potatoes
  • 1/2 c
    light brown sugar, packed
  • 2 Tbsp
    butter
  • 1 c
    fresh cranberries
  • 1/2 c
    fresh orange juice (i used apple cider)
  • ·
    for walnut topping:
  • 1/2 c
    chopped walnuts
  • 2 Tbsp
    melted butter
  • 1 Tbsp
    brown sugar
  • 1/2 tsp
    cinnamon

How to Make LAYERED SWEET POTATO AND CRANBERRY CASSEROLE

Step-by-Step

  1. Cook sweet potatoes, drain and cool slightly. Peel and cut into 1/4 inch slices. (I peeled and cut first. Took a longer cooking time. Good for a time bake oven. Picture shown is prior to cooking.) Arrange half sliced potatoes in greased 1 1/2 quart casserole and sprinkle with 1/4 cup brown sugar.
  2. Dot with butter and sprinkle 1/2 cup cranberries over top. Cover with remaining sweet potatoes, brown sugar and cranberries. Pour juice over all.
  3. Cover and bake at 350 degrees for 45 minutes. Uncover, distribute walnut topping over top and bake 10 minutes longer.

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About LAYERED SWEET POTATO AND CRANBERRY CASSEROLE




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