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
: 2 medium saucepans and a large baking dish
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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