Smashed Sweet Potatoes with Dried Cranberries

Smashed Sweet Potatoes with Dried Cranberries

Smashed Sweet Potatoes with Dried Cranberries 4 large sweet potatoes, peeled and cut into 1/2-inch thick slices 1/2 cup apple juice 1/4 cup light brown sugar Salt and freshly ground black pepper 1/3 cup dried sweetened cranberries 1. Place the sweet potatoes slices in a lightly oiled

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  1. #1
    Deal GURU
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    Default Smashed Sweet Potatoes with Dried Cranberries

    Smashed Sweet Potatoes with Dried Cranberries
    4 large sweet potatoes, peeled and cut into 1/2-inch thick slices
    1/2 cup apple juice
    1/4 cup light brown sugar
    Salt and freshly ground black pepper
    1/3 cup dried sweetened cranberries

    1. Place the sweet potatoes slices in a lightly oiled 4-quart slow
    cooker. In a small bowl combine the apple juice and sugar and pour
    over potatoes. Season with salt and pepper to taste. Cover and cook
    on low for 6 hours or until the potatoes are tender.

    2. Just before serving, smash the potatoes with a potato masher and
    fold in the cranberries.

    Serves 4

    Source: Fresh from the Vegetarian Slow Cooker by Robin Robertson
    Formatted by Chupa Babi in MC: 12.30.06

    The sweet-tart addition of cranberries adds a burst of color and
    flavor to sweet potatoes, making this dish a new family favorite.
    This slow cooker recipe is especially practical for holiday dinners
    when you never seem to have enough burners on the stove or room in the
    oven.
    I'm a Freak!

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  3. #2
    Liss
    Guest

    Default Smashed Sweet Potatoes with Dried Cranberries

    Smashed Sweet Potatoes with Dried Cranberries



    4 large sweet potatoes, peeled and cut into 1/2-inch thick slices

    1/2 cup apple juice

    1/4 cup light brown sugar

    Salt and freshly ground black pepper

    1/3 cup dried sweetened cranberries



    1. Place the sweet potatoes slices in a lightly oiled 4-quart slow

    cooker. In a small bowl combine the apple juice and sugar and pour

    over potatoes. Season with salt and pepper to taste. Cover and cook

    on low for 6 hours or until the potatoes are tender.



    2. Just before serving, smash the potatoes with a potato masher and

    fold in the cranberries.



    Serves 4








 

 

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