Recipes2 Easy To Prepare Holiday Sweet Potato Recipes
During the Thanksgiving and Christmas Holidays, I enjoy serving a sweet potato side dish with our holiday meals.
The first recipe features fresh cranberries, so I like to serve that one during the Christmas meal. The second recipe is one that I like to make for Thanksgiving dinner and even the children seem to enjoy it.
If you have any left-overs, I would not freeze them as they don"t seem to freeze well for me, however, they will keep for up to 3-4 days in your refrigerator.
Yam and Cranberries Casserole
2 large cans of sweet potatoes
1/2 cup butter, softened
3/4 cup brown sugar
2 cups fresh cranberries, washed and drained
1 teaspoon salt
1/2 teaspoon ground black pepper
Wash and drain cranberries and set aside. Preheat oven to 350 degrees.
In a large 2 quart baking dish combine the sweet potatoes with their juice, butter, brown sugar, salt and pepper until all ingredients are well combined. Gently stir in the fresh cranberries. Cover the casserole dish and place in a 350 degree oven and bake for 45 minutes or until done.
Sausage Stuffed Sweet Potatoes
6 large sweet potatoes
2 tablespoons butter, softened
2 1/2 tablespoons milk
1 large egg
1 1/2 teaspoons salt
1 teaspoon oregano
4 ounce package of sausage links
In a preheated 350 degree oven, bake the sweet potatoes in a dish until softened. If you prefer, you can bake them in a microwave for about 10 minutes. Remove from oven and scoop the potato pulp out and into a large mixing bowl. Stir in softened butter, milk, egg, salt and oregano until ingredients are combined with the pulp. Chop up your sausage links into bite sized pieces and gently fold into the pulp mixture. Spoon the pulp back into the sweet potato shells and place back into the baking dish.
Bake in a 350 degree oven for 20-25 minutes or until done.