Cranberry Sweet Potatoes

November 19, 2014

It's hard to believe we are approaching our 4th Thanksgiving in Austin. This is the 4th year we've been far from family on the special day of gratitude, and I have to say that the distance doesn't get any easier!

It's nice to know we aren't alone. Austin is a transplant's city, so there are always friends who similarly long for a little comfort and community on Thanksgiving. We usually join together with friends/coworkers for what I lovingly call a misfits' dinner.

The dish I make each year for our Austin Thanksgiving comes from my mother-in-law. I love offering the simple, colorful, (relatively) healthy cranberry sweet potatoes as an alternative to the ooey gooey tan-colored dishes that fill the dinner table. Scroll down for the recipe, if you'd like.

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Cranberry Sweet Potatoes

2 pounds sweet potatoes, baked, cooled, and peeled
1 teaspoon grated orange rind
2 cups whole fresh cranberries
1/4 cup flour
1/4 cup brown sugar
1/2 cup oats
1 teaspoon ground cinnamon
1/3 cup butter

- Preheat oven to 350 degrees. Lightly butter a 1 1/2 quart baking dish. Set aside.
- Mash sweet potatoes in a large bowl. Add orange peel; stir to mix well. Stir in cranberries. Set aside.
- In a bowl blend flour, brown sugar, oats, cinnamon and butter; mix until crumbly.
- Add 1 cup crumb mixture to sweet potatoes. Spoon mixture into prepared dish. Top with remaining crumb mixture. Bake for 35 minutes until heated through.


cranberry sweet potato jar


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