Sweet Potatoes With Walnut Cranberry Butter Recipes

Steps:

• Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Bake 1 hour or until tender., Meanwhile, in a small saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in cranberries, syrup, cranberry juice and 1/8 teaspoon salt. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until berries pop, stirring occasionally. Stir in walnuts and mustard; heat through., When cool enough to handle, cut each potato lengthwise in half; sprinkle with pepper and remaining salt. Top with cranberry mixture; sprinkle with chives.

Steps:

• Preheat oven to 350 degrees.
• Coat a 9 x 13 inch baking dish with cooking spray.
• Cook sweet potatoes in microwave until tender. (12 to 15 minutes) Be sure to pierce several times with a fork.
• Cool slightly then peel and slice potatoes into 1/4 inch thick slices.
• Arrange half of the potato slices in the prepared dish.
• Sprinkle with 1/4 cup brown sugar. Drizzle with 2 Tbsp. melted butter and top with half of the cranberries.
• Repeat layers. Pour orange juice evenly over the casserole.
• Cover the dish with foil. Bake 40 minutes.
• While cooking prepare topping as follows: Combine walnuts, 2 Tbsp. melted butter, 1 Tbsp. brown sugar and 1 tsp. cinnamon.
• Remove the casserole from oven and sprinkle walnut mixture over the top.
• Return to oven and bake 5 to 10 more minutes or until brown and bubbly.

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:

• Preheat oven to 400 degrees F.
• Scrub & pierce the sweet potatoes, then bake them for 1 hour or until tender.
• In a small saucepan, saute the onion in the butter until tender, then add the cranberries, syrup, water, cranberry juice & just 1/8 teaspoon of the salt.
• Bring to a boil, then reduce heat, cover & simmer for 10 to 15 minutes or until the berries pop, stirring occasionally.
• Stir in the walnuts & mustard & heat through.
• Cut the potatoes in half lengthwise, then sprinkle with the pepper & remaining salt.
• Top each half of potato with 2 tablespoons of the cranberry mixture, & sprinkle with chives.

Steps:

• Preheat oven to 350 degrees.
• With electric mixer (do not use a food processor)whip all ingredients, except walnuts and nutmeg, until light.
• Stir in walnuts and put in a buttered casserole dish. Spread evenly and grate fresh nutmeg over the top.
• Bake 45 minutes until golden.