| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Cranberries |
| 6 |
md |
Sweet potato, or yams |
|
|
Zest and juice of 1/2 orange |
| 1/2 |
|
Apple,peeled, cored, chopp |
| 1/2 |
c |
Walnuts chopped |
| 1/2 |
c |
(1 stick) butter, melted, unsalted |
| 1 |
tb |
Brown sugar |
INSTRUCTIONS
Preheat the oven to 400F. Meanwhile, in a saucepan, place the cranberries
in water to cover, bring to a boil, and cook until the berries pop open,
about 5 minutes; set aside. Place the sweet potatoes or yams in a baking
pan and bake in preheated oven for 45 minutes, or until tender when pierced
with a knife. Let cool, cut a slash in the top surface of the sweet potato,
and scoop out the pulp; set aside, reserving the shells. Reduce the oven
temperature to 325F. In a large bowl, combine the sweet potato pulp,
cranberries, orange juice, apple, and walnuts. Add the butter and brown
sugar. Place the mixture in the reserved shells and return them to the
oven. Bake until heated through, about 10 to 15 minutes. Garnish with
grated orange zest and serve.
Per serving: 127 Calories; 2g Fat (12% calories from fat); 2g Protein; 27g
Carbohydrate; 0mg Cholesterol; 13mg Sodium
Recipe By: Kings Arms Tavern/tpogue@idsonline.com
Posted to FOODWINE Digest 19 November 96
Date: Tue, 19 Nov 1996 17:14:53 +0100
From: terry pogue <tpogue@IDS2.IDSONLINE.COM>
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