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6 medium sweet potatoes/yams
Preheat oven to 400°F.
Wash sweet potatoes/yams and pat dry. Prick with a fork, place in a shallow baking dish and bake at 400°F for 40 to 50 minutes or until soft.
During the last 10 minutes of baking, prepare sauce. Melt shortening in a 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 and simmer covered for 5 minutes or until cranberries start to pop.
Stir cornstarch mixture into cranberries; cook, stirring constantly, until sauce comes to a boil. Reduce heat and cook for 1 to 2 minutes or until mixture is slightly thickened.
Make a lengthwise cut in the center of each potato; press open from bottom.
Place sweet potatoes on a serving platter. Top each with cranberry sauce.
Poster's Notes:
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
1/4 cup all-vegetable shortening or equivalent
1/4 cup light brown sugar, packed
1/2 tsp. salt
1/4 cup fresh orange juice
1/4 cup water
1-1/4 cups fresh cranberries, rinsed
1/2 tsp. cornstarch mixed with 2 tbsp. cold water
Personally I don't care for sweet potatoes mucked up with marshmallows and other sweet toppings. This recipe from the Crisco site looks easy and the sweetness can be controlled by the amount of sugar added. With fresh cranberries in season, you won't have to wait for Thanksgiving to serve this dish.