Recipe Junction

Our Favorite Recipes'

Cranberry-Peach Topping

Great on "Sweet Potatoes (Yams)"

• 1 cup fresh cranberries
• 2/3 cup peach preserves
• 1/4 cup minced candied ginger
• Sugar, to taste
• 2 tablespoons orange flavored liqueur

Tightly wrap each sweet potato in foil. Bake at 375 degrees for 25 minutes, or until they are soft to the touch. When sweet potatoes are cool enough to handle, remove them from the foil and pull away the peel. In a large bowl, mash the sweet potatoes with a potato masher. Add in the maple syrup, vanilla, cinnamon, salt, nutmeg and cayenne, and mix well. The dish can be prepared to this point a day ahead and refrigerated.

In a saucepan, stir together cranberries, preserves and candied ginger. Cook until the cranberries pop and the mixture has thickened. If necessary, add a little water while cooking. Add sugar if necessary to sweeten. Stir in orange liqueur.

Preheat oven to 350 degrees. Spray an 9-by-13-inch baking dish with nonstick spray. Evenly spread the sweet potato mixture into the dish. Spread the Cranberry-Peach Topping over the sweet potatoes and bake for 30 minutes.

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - StumbleUpon