To be honest, sweet potatoes or yams haven't been one of my favorite Thanksgiving foods. I'm not quite sure what it is about them. I remember having been served candied yams (probably the type out of the can) when I was little and that I didn't like those at all. I've never been crazy about having them with marshmallows or even just plain for that matter. I do, however, love cranberries in about any context.
A few years ago, I had some sweet potatoes that had been prepared with cranberries at a church dinner. During the past couple of years, we have done some experimenting with cranberry/sweet potato recipes. Here is one that we like and hope that you will as well. We like the added tart taste of the cranberries along with a little added sweetness of the glaze or sauce we pour over them.
First, a quick word about sweet potatoes and yams. My source is the North Carolina Sweet Potatoes web site.
|Varieties of sweet potatoes|
Now, on to the recipe. This is one that you can prepare ahead of time and then warm through in the oven just before serving.
5 sweet potatoes
1/4 cup butter
1/2 cup sugar
1/3 cup dark corn syrup
1/4 tsp vanilla
1 cup fresh cranberries
1/2 cup chopped pecans
1. Lightly spray a 2-quart casserole dish with non-stick spray.
2. Boil the sweet potatoes until fork tender. If you want, you can stop just before they are fully cooked since they will cook a little more when you bake them.
3. Peel and cube the sweet potatoes and place them in the casserole dish.
- You can see from this picture, that I used two different varieties of sweet potatoes. When we went shopping at the commissary Sunday afternoon, there were only 3 of the dark orange ones left. I think that's because they were selling for 59 cents a pound and we were late to arrive. As a result, I picked up 2 of the more expensive ones. I actually like the variety and slight differences in taste, so it's all good by us.
4. Now to prepare the sauce, glaze, topping, or whatever you wish to call it.
- Melt the butter in a small saucepan over medium heat. Stir in the sugar, corn syrup, and vanilla until well combined. Stir in the cranberries and bring to a low boil. Allow the cranberries to "pop" open as you would if you were making cranberry sauce. Remove from heat and stir in the pecans.
6. Bake in a 350 degree oven until heated through. If you wish, you can even do the "prep" work the night before, put the sweet potatoes & sauce in the refrigerator overnight and then heat through the next day before dinner time.