Candied Sweet Potatoes with Cranberries – a delicious recipe with sweet potatoes, ground ginger, margarine, cranberry sauce, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Scrub sweet potatoes well.
2
Place 2 cups water in bottom of a large pot.
3
Place the sweet potatoes in a vegetable steamer and steam fro 30 minutes or until soft when pricked with a sharp meat fork.
4
Remove sweet potatoes and allow them to sit at room temperature until cool enough to handle.
5
Remove potato skin.
6
While they are cooling, combine the margarine (or butter), sugar, ginger& cranberry sauce in a saucepan, and bring to a boil over medium heat.
7
Simmer 5 minutes.
8
Heat oven to 350.
9
Slice sweet potatoes and palce in 9x13x2 inch baking pan.
10
Pour glaze over potates and bake 20 minutes.
11
Serve hot.
12
Note: Sweet potatoes can be prepared up to baking 2 days in advance and refrigerated.
13
Add 10 minutes to baking time if they are chilled.
135
kcal
Calories
33
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 large sweet potatoes, ¼ teaspoon ground ginger, 2 tablespoons margarine, 1 can whole berry cranberry sauce, and more.
Yes, Candied Sweet Potatoes with Cranberries falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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