Cranberry Glazed Sweet Potatoes Recipe

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Beautiful and flavorful holiday side dish.
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  • 4 pounds sweet potatoes peeled and sliced 1/4 inch thick
  • 1 cup water
  • 4 tablespoons unsalted, melted butter
  • 2 tablespoons spiced rum - or bourbon
  • salt and pepper to taste
  • 1 cup fresh cranberries
  • 1/3 cup brown sugar
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cinnamon
Container: 2 medium saucepans and a large baking dish
35 mins
1.5 hrs
2 hrs
  • Preheat oven to 350°.
  • Grease a large round or oval baking dish.
  • Arrange sliced potatoes in concentric circles in the baking dish, overlapping them slightly.
  • Pour 1/2 cup water over the potatoes, cover with foil and bake for 40 minutes or until tender.
  • Increase oven to 425°.
  • In a small saucepan, melt butter with the rum.
  • Spoon mixture over the potatoes, season with salt and pepper, leave uncovered and bake for approximately 25 minutes more.
  • Baste the potatoes with the mixture halfway through the cook time.
  • The mixture will get absorbed while cooking.
  • Meanwhile, in another saucepan, combine the cranberries, 1/2 cup water, and brown sugar.
  • Boil over medium heat until the cranberries start to burst. (Approximately 10 minutes)
  • Drain the cranberries, reserving the liquid, in a separate bowl.
  • Stir in the cayenne and cinnamon into the reserved liquid and spoon 1/2 of the mixture over the potatoes after the rum mixture has been absorbed.
  • Bake another 20 minutes, pouring the rest of the liquid over the potatoes after 10 minutes.
  • Bake until most of the liquid has been absorbed.
  • During the last 5 minutes, scatter cooked cranberries on top.
  • Serve hot or warm.
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