Cranberry Glazed Sweet Potatoes
Votes: 3
Time: 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Cranberry Glazed Sweet Potatoes - A detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 medium sweet potatoes, peeled and cut into 2.5cm pieces (about 700g)
- 2 tbsp. l. olive oil
- Coarse salt and ground black pepper
- 1/2 cup cranberry juice cocktail
- 3 tbsp. l. dark brown sugar
- 2 tbsp (30 g) butter
- 1/2 tsp ground cinnamon
- 1/4 cup chopped toasted almonds
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
On a baking sheet, toss together the sweet potatoes, olive oil, and a little salt and pepper. Roast until golden brown and cooked through, about 30-40 minutes. - Meanwhile, in a small saucepan over medium heat, reduce the cranberry juice by half. Add the brown sugar, butter, and cinnamon and cook, stirring, until the sugar dissolves and the mixture is smooth.
- When the potatoes are cooked, transfer them to a large bowl. Pour the glaze over the top and toss to combine. Serve the cranberry-glazed sweet potatoes with toasted almonds.
Author of the recipe - Katie Lee is an American food writer and television food critic.
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