Cranberry Orange Sauced Sweet Potatoes

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

Step: 1

Heat oven to 400 degrees F.

Step: 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.

Step: 3

Melt shortening in medium saucepan (or place oil in saucepan). Add brown sugar, salt, orange juice and 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.

Step: 4

Stir cornstarch 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.

Step: 5

Make a lengthwise cut in the center of each potato; press open from bottom. Place sweet potatoes on serving platter. Top each with cranberry sauce.

Per Serving: 236 calories; protein 2.2g; carbohydrates 39.2g; fat 8.1g; sodium 268.9mg.

One of most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re cooking pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can make a dish do more often .