DES Yam and Cranberry Casserole
Yam and Cranberry Casserole
Ingredients
8 medium sweet potatoes
2 cups fresh cranberries, rinsed and dried
1/4 cup lightly toasted pecan pieces
1 cup orange marmalade
1/2 cup firmly packed light brown sugar
1/4 cup butter
1/4 cup honey
2 tablespoons fresh orange juice
1/2 teaspoon ground cinnamon
Pinch grated nutmeg
2 tablespoons brandy or dark rum
Instructions
1. Preheat oven to 350º. In a large saucepan, place sweet potatoes and enough water to cover. Bring to boil; reduce heat to medium, and cook until potatoes are tender. Drain and set aside. When potatoes are cool enough to handle, peel and halve them lengthwise. In 13x9-inch baking dish, place potato halves. Top with cranberries and pecans.
2. In a saucepan, combine the orange marmalade, brown sugar, butter, honey, orange juice, cinnamon, and nutmeg over medium heat. Cook, stirring frequently, until mixture becomes syrupy. Remove from heat, and stir in brandy or rum. Pour marmalade mixture over potato mixture, and bake 30 minutes or until bubbly. Serve warm.