Cranberry Sweet Potatoes

This diabetic cranberry sweet potatoes recipe is very easy to make and tastes great! This brings two Christmas/Thanksgiving staples and combines them. Give your sweet potato dish a twist with a little bit of orange juice and cranberries. Although this recipe calls for baking the sweet potatoes for 40 minutes. You can shorten this task by cutting them into 1/2-inch slices and Healthy Steaming them. Steaming also allows for you to keep most all of the nutritional benefits that sweet potatoes have to offer. The Black Decker HS1050 Flavor Scenter Steamer 7 Quart Capacity is a staple in my kitchen. I steam everything in it. It's great because it frees up my stove for other things to cook.

Choose sweet potatoes that are firm. Stray from ones with cracks, bruises, or soft spots. I used to think that cracks were not that big of a deal, but they are if you are going for delicious sweet potatoes. They will stay fresh for up to 10 ten days. This is a good thing in my house

Yield: 6 servings

Measure Ingredients:
6 Sweet potatoes
1/2 cup Frozen orange juice concentrate
2 cups Cranberries, fresh or frozen
Equal sweetener, to taste (optional)

1. Bake the sweet potatoes in a 400-degree oven for about 40 minutes, or until they are soft.
2. Combine the orange juice concentrate and cranberries in a saucepan. Bring to a boil. Lower the heat and simmer until the cranberries pop and the sauce thickens. Add the sweetener, if desired.
3. Cut the tops of the sweet potatoes open and press open from the bottom. Top each potato with the cranberry orange sauce.

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