Cranberry Sauced Sweet Potatoes recipe

6 servings

6 medium sweet potatoes or yams

1/4 cup CRISCO® All-Vegetable Shortening or CRISCO® Stick or CRISCO® Oil

1/4 cup packed light 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 cornstarch mixed with

2 tablespoons cold water

Preheat oven to 400 degrees.

Wash sweet potatoes and pat dry.

Prick with a fork, place in a shallow baking dish, and bake at 400 degrees for 40 to 50 minutes or until soft.

During the last 10 minutes of baking, prepare sauce.

Melt CRISCO® in a 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 and simmer covered for 5 minutes or until cranberries start to pop.

Stir cornstarch mixture into cranberries; cook, stirring constantly, until sauce comes to a boil.

Reduce heat and cook for 1 to 2 minutes or until mixture is slightly thickened.

Make a lengthwise cut in the center of each potato; press open from bottom.

Place sweet potatoes on a serving platter.

Top each with cranberry sauce.