Roasted Sweet Potatoes with Cranberry and Orange Sauce

    1 hour

    Baked sweet potatoes are topped with a cranberry-orange glaze for this tasty and colourful autumn side dish.

    2 people made this

    Serves: 6 

    • 6 medium sweet potatoes (kumara)
    • 1/4 cup vegetable oil
    • 1/4 cup packed brown sugar
    • 1/2 teaspoon salt
    • 1/4 cup fresh orange juice
    • 1/4 cup water
    • 1 1/4 cups fresh cranberries, rinsed
    • 1/2 teaspoon cornflour
    • 2 tablespoons cold water

    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    1. Heat oven to 200 degrees C.
    2. Wash sweet potatoes; pat dry. Prick with a fork; place in a shallow baking dish. Bake 40 to 50 minutes or until soft. During the last 10 minutes of baking, prepare sauce.
    3. Melt oil in a medium saucepan. Add brown sugar, salt, orange juice and 1/4 cup water, stirring over low heat until sugar dissolves. Add cranberries; bring to a boil. Reduce heat; simmer, covered, 5 minutes or until cranberries start to pop.
    4. Blend cornflour with 2 tablespoons cold water until smooth. Add mixture into cranberries; cook, stirring constantly, until sauce comes to a boil. Reduce heat and cook 1 to 2 minutes or until mixture is slightly thickened.
    5. Cut each potato lengthways down the centre, about 3/4 the way through; press open from bottom. Place sweet potatoes on a serving platter. Top each with cranberry sauce.

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