I love sweet potatoes- especially during the holidays. Walking through HEB yesterday they were giving samples of this recipe and I fell in love! Made it today for Thanksgiving dinner.
The chef at HEB said to drain the liquid off after baking the 1st time. Put liquid in pot to simmer with brown sugar and pecan mixture until it carmelizes a bit- then put on top to bake last 10 minutes.
P.s. I used canned yams (like the HEB chef did) and they did fine.
Ingredients
4 large sweet potatoes
2 cups fresh or frozen cranberries
1/2 cup packed brown sugar
2 tablespoons butter or margarine, melted
1/2 cup orange juice
TOPPING:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine
Directions
Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until tender. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top.
Cover and bake at 350 degrees F for 30 minutes. In a bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, 10 minutes longer or until topping is golden brown.
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