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
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Ingredients
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1/4
whole orange, including rind
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2 cups
fresh whole cranberries
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1/3 cup
sugar
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1/2 cup
butter
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1 cup
sugar
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1 teaspoon
vanilla
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1/2 teaspoon
salt
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3 tablespoons
frozen orange juice concentrate
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3
eggs, slightly beaten
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3 cups
cooked sweet potatoes,mashed
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1/4 cup
flour
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1/2 cup
brown sugar
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3 tablespoons
butter
-
1 cup
chopped peacans
Directions
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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.
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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.
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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.
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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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