6 medium peeled sweet potatoes, cut into 1-inch pieces (about 3 pounds)
1/2 cup firmly packed brown sugar
2 tablespoons margarine
2 tablespoons orange juice
1/2 teaspoon salt
1 cup whole-berry cranberry sauce
Orange rind (optional)
How to Make It
Place potatoes, covered, in a 2-quart casserole dish; microwave at HIGH for 10 minutes or until tender. Combine sugar, margarine, orange juice, and salt in a 2-cup glass measure. Microwave at HIGH 3 minutes, stirring every minute. Add sugar mixture and cranberry sauce to potatoes; toss gently. Microwave at HIGH 10 minutes or until heated through, basting with sauce twice during cooking. Garnish with orange rind, if desired.
The sauce on these sweet potatoes is absolutely delicious! I halved the recipe and it was enough for five people as a side. The only disappointing thing was that the potatoes were not 'glazed'. After I microwaved them for the first 10 minutes there was a lot of water at the bottom of the dish but I added the cranberry mixture anyway. This was a mistake; I should have DRAINED the potatoes first. I highly recommend you do this and it will come out great!
I had made the Cranberry Ginger Sauce from Sunset, which I didn't like on it's own, but when I added it to this recipe it was awesome! No need to add the orange juice or rind since it's already in the sauce. I added a little extra sugar and cranberry sauce and it turned out great!
I hate sugar in my sweet potatoes and normally look right past any recipe that suggests using it (let's not even mention adding marshmallows!) I liked the addition of the cranberries (I usually add just tart apples and butter). I changed it before even trying the recipe. Loved the results and will take this to our family Thanksgiving. The two stars? For the recipe as it is presented (note says "has potential") My version? FIVE stars!
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