Food, Fun and Fabulous 134
Cranberries and sweet potatoes just shout fall! This recipe is adapted from my friend Olga, who uses it in her home cooking classes.
Cranberry-Glazed Sweet Potatoes
yield: 8 servings
4 pounds sweet potatoes, peeled and cut crosswise
in ¼-inch slices
4 tablespoons butter, melted
2 tablespoons bourbon
salt and pepper
¾ cup cranberries
1
/
3
cup light brown sugar
1
/
8
teaspoon cayenne pepper
1
/
8
teaspoon cinnamon
Preheat oven to 350 degrees and butter a large,
shallow baking dish. Arrange sweet potatoes in
concentric circles, overlapping slightly. Pour ½ cup
of water over potatoes. In small bowl, mix melted
butter with bourbon. Spoon mixture over sweet
potatoes. Season with salt and pepper, cover with
foil and bake for about 25 minutes. Baste with
liquid in pan and continue cooking until tender
and liquid is gone.
Meanwhile, in saucepan, combine cranberries,
1
/
3
cup of water, and brown sugar and boil over
moderately high heat until cranberries start
to burst, about 10 minutes. Drain cranberries,
reserving the liquid separately (if not much liquid
remains, skip draining, and add cranberry sauce
in its entirety over potatoes). Stir cayenne and
cinnamon into cranberry liquid and spoon it over
potatoes. Bake, basting well after 5 minutes, for
20 minutes longer, until potatoes are nicely glazed
and most of the liquid has been absorbed. During
last 5 minutes of baking, scatter cranberries on
top. Serve warm.
