Cranberry Orange Sauced Sweet Potatoes – a delicious recipe with sweet potatoes, All-Vegetable Shortening, brown sugar, salt, orange juice, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oven to 400 degrees F.
2
Wash sweet potatoes; pat dry. Prick with a fork; place in a shallow baking dish. Bake 40 to 50 minutes or until soft. During the last 10 minutes of baking, prepare sauce.
3
Melt shortening in medium saucepan (or place oil in saucepan). Add brown sugar, salt, orange juice and water, stirring over low heat until sugar dissolves. Add cranberries; bring to a boil. Reduce heat; simmer, covered, 5 minutes or until cranberries start to pop.
4
Stir cornstarch mixture into cranberries; cook, stirring constantly, until sauce comes to a boil. Reduce heat and cook 1 to 2 minutes or until mixture is slightly thickened.
5
Make a lengthwise cut in the center of each potato; press open from bottom. Place sweet potatoes on serving platter. Top each with cranberry sauce.
297
kcal
Calories
15
g
Fat
40
g
Carbs
3
g
Protein
FatCarbsProtein
* 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 9 ingredients. The key ingredients include: 6 medium sweet potatoes or yams, 1/4 cup Crisco(R) All-Vegetable Shortening or Crisco(R) Pure Vegetable Oil, 1/4 cup packed light brown sugar, 1/2 teaspoon salt, and more.
Yes, Cranberry Orange Sauced Sweet Potatoes 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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