Sweet Potatoes in Cranberry and Sweet Chili Sauce

Many years ago, DH and I were invited to a Thanksgiving dinner hosted in the David’s Citadel Hotel to a special tasting in the hotel’s kitchen. This was great fun for all of us who got the invite, but for me, the chance to watch the head chef in action and to get a few recipes from him was just short of awesome! Since both sweet potatoes and cranberries are a traditional part of Thanksgiving, this dish made perfect sense. Of course, this was over 20 years ago and I lost the original recipe, but it’s okay, I have remade it and it’s quick and simple.

You know how sometimes you want a nice looking and tasty dish 1-2-3-snap and you’re done ? This is one of those dishes. It looks good and it’s ridiculously tasty. In fact, both DH and Netanel couldn’t stop eating it and although I made a big portion, not a leftover in sight. What could be bad?

I love sweet potatoes, they are rich in flavor and good for you and such a pretty orange color. I find that most people serve them way too sweet for my palate, and that’s why I was so pleased with this combo which has a nice tang to it.

Take some nice firm sweet potatoes and peel them.

Take out a pretty oven to table baking dish and cut your sweet potatoes into half inch thick slices. Try to cut them evenly, since then they will cook at the same time and you won’t have that annoying problem of some being overcooked and some still hard in the center.

Pack them in prettily like so

This is four healthy sized sweet potatoes, pack them in tightly.

Next, take sweet chili sauce (mild kick, not too hot) and drizzle over the lot.

you add the sauce with a liberal hand but not crazy much.

Last but not least, take a whole can of whole berry (not the jellied kind with no fruit in it) cranberry sauce, mash with a fork to break it up (I do this right in the can!) and generously mound this on top of the chili sauce.

So pretty! That’s it. Cover tightly with tin foil and put in a 350 degree oven and bake for about an hour or until sweet potatoes are fully cooked through. They get this dark caramelized look to them and are incredibly delish.

Watch it disappear from the plates of your family and guests and smile to yourself at how easy it was 😉 .

Sweet Potatoes in Cranberry and Sweet Chili Sauce

4 nice sized sweet potatoes, peeled
3-4 generous tablespoons sweet chili sauce
1 can whole berry cranberry sauce

Directions:

Preheat your oven to 350 degrees.

Slice the sweet potatoes into 1/2 inch thick slices. Pack them into an oven to table baking dish. Drizzle the sweet chili sauce all over the potatoes. Take the open can of cranberry sauce and mash with a fork to break up the contents and generously mound over the sweet potatoes. Cover the baking dish tightly with foil and bake for approximately one hour or till the potatoes are fully cooked. Serve with poultry, meat or fish.