Candied Sweet Potatoes with Cranberries |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Thanksgiving isn't usually celebrated in Israel, but some of us original Americans usually get together for an impromptu Thanksgiving dinner the Friday night after the holiday. Ingredients:
4 large sweet potatoes |
1/4 teaspoon ground ginger |
2 tablespoons margarine |
1 can whole berry cranberry sauce |
1/4 cup sugar |
Directions:
1. Scrub sweet potatoes well.
2. Place 2 cups water in bottom of a large pot.
3. Place the sweet potatoes in a vegetable steamer and steam fro 30 minutes or until soft when pricked with a sharp meat fork.
4. Remove sweet potatoes and allow them to sit at room temperature until cool enough to handle.
5. Remove potato skin.
6. While they are cooling, combine the margarine (or butter), sugar, ginger& cranberry sauce in a saucepan, and bring to a boil over medium heat.
7. Simmer 5 minutes.
8. Heat oven to 350.
9. Slice sweet potatoes and palce in 9x13x2 inch baking pan.
10. Pour glaze over potates and bake 20 minutes.
11. Serve hot.
12. Note: Sweet potatoes can be prepared up to baking 2 days in advance and refrigerated.
13. Add 10 minutes to baking time if they are chilled.
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