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Caramel Pecan Sweet Potatoes

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4 sweet potatoes, peeled and cut into 1/2-inch slices
2 tsp unsalted butter
1/3 cup dried cranberries
Grated zest of 1 lemon
Salt and white pepper to taste
1/2 jar Silver Palate Caramel Pecan Sauce

Boil sweet potatoes until almost tender when pierced with a knife.

Preheat oven to 350° F. Lightly butter a large baking dish.

Drain potatoes. Combine in a bowl with cranberries, lemon zest, salt and pepper, and Caramel Pecan Sauce. Spoon mixture into a pyrex baking dish and bake until bubbling and golden, 25 minutes.

Serves 4 to 6.


Adapted from The Silver Palate

 

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