Cranberry Orange Sauced Sweet Potatoes
Ingredients
- 6 medium sweet potatoes
- OR 6 medium yams
- 1/4 cup Crisco® All-Vegetable Shortening
- OR 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