Saturday, December 5, 2009

Cranberries: Not just for Thanksgiving and UTIs

Gluten free is now a category on Half-Assed vegetarian! Click here for gluten free recipes, and watch for more in upcoming posts.

Cranberries are still in the grocery store so get 'em while you can and throw enough bags in the freezer to last you until next season. (I can say this because I own one of those hide-a-body size freezers. As we are currently out of body, I have plenty of space for cranberries. For now.)

Easy and Fancy Looking Cranberry Sweet Potatoes

Here's what you're gonna need:

1 bag fresh cranberries (previously frozen is fine, just no canned stuff)
1/4 cup brown sugar
The juice of one orange

1 1/2-2 lbs sweet potatoes (about 4 medium ones or 3 big boys), peeled and cut into 1 inch thick slices

cinnamon, to taste
1 Tablespoon butter (optional)

And here's what you're gonna do:
Combine cranberries, brown sugar and orange juice in a medium size bowl and set aside for 20-30 minutes (or longer).

Pre-heat your oven to 350.

Hit a 3 qt baking dish with a little cooking spray, and line the bottom of the dish with about half of the sweet potato slices. Spoon on a layer of cranberries, then do it all over again. Pour any remaining juice over the top, and then sprinkle the whole thing with cinnamon to your heart's desire. You can dab the top with a little bit of butter if you'd like--I've done it with and without and both were great.

Cover loosely with foil and bake for about 35-40 mins, or until your favorite stabber stabs the sweet potatoes with ease.

Left-overs are great for breakfast!

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