I got two calls this Thanksgiving for this recipe– so I think I will share it. I have been making since I was a little girl. It is easy, beautiful, and as healthy as it gets. It is full of vitamins A, C, B6, iron, calcium, as well as generous amounts of antioxidants. And, since it is a natural sweet, it will help curb cravings for the less healthy, refined sugar treats.
It takes about 10-15 minutes of prep time, and baking time depends on the size of potatoes selected. It is a twice baked recipe, but this is a huge time and oven space saver on T day since the second baking is very short.
1. Wash and scrub desired amount of Jewel or Garnet yams. Larger ones work better for this recipe.
2. Bake them directly on the oven rack at 375 degrees for about an hour and a half or until they are soft all the way through. the longer you bake them, the sweeter they will be. Tip: Put a sheet of aluminum foil on the bottom of the oven to make cleanup a snap.
3. Remove them from the oven and let cool. This pre baking can be done a day or two ahead of time and is a huge time saver on T day. Store in the refrigerator.
4. Wash a bag of fresh cranberries discarding any that are soft.
5. Slice the potatoes into 1 1/2 inch thick slices and arrange in a baking dish so that they are touching but not tightly packed. Be sure to leave the skin on.
6. Dot the tops of the slices with the fresh cranberries pushing them gently into the potato so that they are half buried. Use as many or as few as you like– personally I like as many as will fit into the top of each slice.
7. Bake for about 20-30 minutes. The cranberries should burst and the sweet potatoes should be warm all the way through.