Serves a Crowd

Sweet Potato Cranberry Bake

November  9, 2009
0 Ratings
Author Notes

My neighbor Dale brought this dish to a Thanksgiving gathering at our codo complex. It was and still remains a BIG HIT. —joan511

  • Serves 8-10
  • 1/4 whole orange, including rind
  • 2 cups fresh whole cranberries
  • 1/3 cup sugar
  • 1/2 cup butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3 tablespoons frozen orange juice concentrate
  • 3 eggs, slightly beaten
  • 3 cups cooked sweet potatoes,mashed
  • 1/4 cup flour
  • 1/2 cup brown sugar
  • 3 tablespoons butter
  • 1 cup chopped peacans
In This Recipe
  1. Cut the orange slice, rind included, into four pieces and place in a food processor or blender with the whole cranberries. Mix until evenly chopped, then add 1/3 cup sugar. Stir until blended; set aside.
  2. With a mixer, cream butter and sugar. Add salt, orange juice concentrate, vanilla, eggs, and mashed cooked sweet potatoes, beating all until thoroughly blended; set aside.
  3. In a small bowl, combine flour, brown sugar, and butter, pressing and stirring with a fork until butter is evenly distributed. Stir in pecans; set aside.
  4. Pour half of the sweet potatoe mixture into a buttered 2 1/2-3 qt casserole dish. Spread cranberry mixture evenly over top, then cover with remaining sweet potato mixture. Bake for 10 minutes at 350 degrees before sprinkling with brown sugar-pecan combination. Return to oven and bake for an additional 45 minutes. Remove and cool for 5-10 minutes

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