Cranberry Orange Sauced Sweet Potatoes

Prep Time 10 min
Cook Time 50 Min
Servings 6
Difficulty Easy

Ingredients

  • 6 medium sweet potatoes
  • 6 medium yams
  • 1/4 cup Crisco® All-Vegetable Shortening
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 1/4 cup packed light brown sugar
  • 1/2 tsp. salt
  • 1/4 cup fresh orange juice
  • 1/4 cup water
  • 1 1/4 cups fresh cranberries
  • 1/2 tsp. cornstarch mixed with 2 tablespoons cold water

Directions

  • Step 1

    HEAT oven to 400ºF.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

Serving size
(1/6 of recipe)

  • Calories 240
  • Calories from Fat70g
  • Total Fat 8g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 270mg
  • Potassium 0mg
  • Total Carbohydrates 39g
  • Dietary Fiber 5g
  • Sugars 16g
  • Protein 2g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet