Sweet Potato Cranberry Relish Recipes

Steps:

• Slowly melt the butter in a large saucepan over medium heat. Add red onion and red and green peppers. Sauté for 1 minute. Add vinegar, brown sugar, currants, raisins and cranberries. Cook over medium heat for 20 minutes. Add jalapeño, allspice and ginger. Cook, stirring occasionally, for another 10 minutes.
• Heat oven to 350 degrees. (Use 1 large sweet potato to serve 2 as a side dish, or 1 smaller sweet potato per person.) Wash and dry each sweet potato, then rub with 1 teaspoon of canola oil and sprinkle with 1 teaspoon each of sea salt and cracked pepper.
• Bake for 1 hour and 10 minutes or until soft in the center. While sweet potato is hot, cut in half and top with 1 tablespoon fresh sour cream and 1 tablespoon chutney. Serve immediately.

Steps:

• Heat oven to 350 degrees F.
• Spread cranberry sauce into the bottom of a 6-cup casserole dish.
• Spoon sweet potato chunks over the top.
• In a small bowl, stir together the cornflake crumbs, melted butter, brown sugar, and pumpkin spice. Scatter evenly over the top of the potatoes and bake for 30 minutes, or until golden brown.

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. , Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes. , In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.

Steps:

• For the spiced apple-cranberry relish: Melt the butter over medium-high in a medium pot. Add the onion, stir to coat and sprinkle with 2 teaspoons kosher salt. Reduce the heat to medium, cover the pot and cook, stirring occasionally, until the onions are translucent and just beginning to brown around the edges of the pot, about 20 minutes.
• Add the vinegar, thyme and 1 tablespoon brown sugar and continue to cook, stirring frequently, until the onions are golden brown and very soft, about 20 minutes. Add the apples, cinnamon, ginger, allspice and remaining 2 tablespoons brown sugar and cook, stirring frequently, lower the heat if necessary, until the apples are tender, about 15 minutes. Remove from heat and stir in the cranberries. Keep warm while preparing the latkes.
• For the latkes: Peel the sweet and Russet potatoes and shred them in a food process fitted with the shredding blade. Transfer the potatoes to a large mixing bowl as the food processor bowl fills up. Repeat with the carrots and onion. Toss the vegetables together with your hands, breaking up and evenly dispersing all the shredded vegetables throughout. Mix in the flour, baking powder and egg and sprinkle generously with salt.
• Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.
• Working in batches, scoop the vegetable mixture by 1/4 cupfuls add and them carefully to the skillet, flattening each latke slightly with a spatula. Fry until golden brown and cooked through, about 2 minutes per side. Drain on the prepared baking sheet.
• Serve hot or keep warm in 200-degree F oven. Serve with the spiced apple-cranberry relish and sour cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 4 mini loaf pans.
• Combine cranberry sauce, sweet potatoes, eggs, white sugar, oil, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add flour, nutmeg, allspice, baking soda, and baking powder; mix well. Fold raisins into the batter.
• Divide batter evenly among the loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Place loaf pans on a wire rack to cool completely.

Steps:

• Preheat the oven to 400 degrees F.
• On a baking sheet, toss together the sweet potatoes, oil and some salt and pepper. Roast until the potatoes are golden brown and cooked through, 30 to 40 minutes.
• In the meantime, in a small saucepan over medium-high heat, reduce the cranberry juice by half. Add the brown sugar, butter and cinnamon, stirring to dissolve and incorporate.
• When the potatoes come out of the oven, add them to a large bowl. Pour the glaze over top and toss to coat completely. Serve topped with the toasted almonds.

Steps:

• Walnuts -- In a small dry saute pan on medium to medium high heat, add the walnuts and toast until golden brown. You will begin to smell them and that is when you know they are done. Stir often and keep an eye on them, they only take a few minutes. Remove, and let cool.
• Cranberry Relish -- In a medium sauce pan, add the butter and bring to medium heat. Add the onion and simmer 2 minutes until slightly tender. Then stir in the cranberries, cranberry juice, water, pinch of salt, maple syrup and bring to a boil. Then reduce the heat to a simmer (medium low to low) and cook until the cranberries start to pop - it will take 7-10 minutes. Continue to cook as you stir in the walnuts, chives, dijon mustard, pepper and any additional salt to taste. Cook another minute or two and then remove from the heat and cool. It will thicken upon cooling. This can easily be done in advance.
• Base -- In a large saute pan on medium high heat, add the bacon and saute until golden brown and slightly crisp. Remove to the side on a paper plate lined with a paper towel to drain.
• Chicken -- In the same pan with the bacon drippings, add the chicken (seasoned well with salt and pepper) and cook until golden brown. Once again, remove the chicken to the same plate with the bacon.
• Onions, Celery and Potatoes -- To that same pan with the bacon drippings and chicken bits, add the potatoes, onion, celery and garlic. Add additional oil - only if necessary. The potatoes will soak up a lot, but you should have enough from the bacon dripping, but if not - add just a little olive oil, a little at a time if needed. Then add approximately 1/4-1/3 cup chicken broth and cook uncovered on medium heat. The broth will give it a little moisture and help cook the potatoes (don't add too much, this is just to help the cooking process started). Cook about 10-15 minutes until the potatoes begin to get tender. The broth will reduce and the potatoes and onion will start to brown up. Cooking time will depend on how small you diced your potatoes.
• Finish -- Once the potatoes are tender. You don't want them falling apart, just tender. Add in the apple slices (they don't take long to cook), the chicken and bacon back in along with the sage, thyme and parsley. Check for seasoning, and add salt and pepper if needed. Cook an additional 5 minutes until everything is well combined and heated through. If it looks a bit dry, add a little more broth, that is why you have it. Water will work too if you don't have broth on hand.
• Serve -- The hash is done! Time to eat. I prefer to warm up the cranberry relish in the microwave, but serving it cold is just fine. I just "nuke" it for 1 minute on medium just to take the chill off and then serve a nice dollop right on top on your hash. It is just the perfect condiment to this savory dish. ENJOY!

Steps:

• Place sweet potatoes in a greased 11x7-in. baking dish. Sprinkle with cranberries and pecans; spoon marmalade over top. Cover and bake at 350° for 25-30 minutes or until heated through.