Cranberry-Glazed Sweet Potatoes

Yield = 8 servings



4 lbs. Sweet Potatoes

4 Tbs. Butter

2 Tbs. Bourbon



3/4 C. Cranberries

1/3 C. Light Brown Sugar

1/8 Tsp. Cayenne Pepper

1/8 Tsp. Cinnamon


Preheat the oven to 350 degrees.

Peel and slice the Sweet Potatoes.

Grease a shallow baking dish and arrange the Sweet Potatoes along the bottom of the dish. It is okay for them to overlap.

Pour 1/2 C. Water over the Sweet Potatoes.

Cover the dish with foil and bake for about 40 minutes.

After removing the dish from the oven, increase the ovens temperature to 425 degrees.

In a small bowl, mix the Melted Butter and Bourbon.

Spoon the mixture over the Sweet Potatoes.

Season with Salt and Pepper to taste.

Again, bake the dish for about 25 minutes or until the juices are almost all absorbed. About halfway through, use the Bourbon and Butter mixture to baste the Sweet Potatoes.

In a saucepan, combine the cranberries, 1/3 C. Water and the Brown Sugar. Boil over moderately high heat for about 10 miutes or until the Cranberries start to burst.

Drain the Cranberries but reserve the liquid separately.

Stir the Cayenne and Cinnamon into Cranberry liquid and spoon it over the Sweet Potatoes.

Again, bake for 20 minutes until the juices are almost all absorbed. About halfway through, use the Cayenne and Cinnamon mixture to baste the Sweet Potatoes.

Sprinkle the Cranberries on top and bake for another 5 minutes.


**This dish can be made up to 8 hours ahead of serving time. Rewarm before serving.