Caramel Pecan Sweet Potatoes

Print Email

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


restaurant news

Prune, My Kinda Retro
New York
by Fredrica Duke

freddeny.jpgThe East Village is, was and always will be my hood in the big apple. Sure, I now stay on the Upper West Side and much to the dismay of my husband, I gravitate downtown. He will often say...

by Michael Tucker

pettino.jpgI ate a perfect dish the other day and I was lucky enough to be with friends who were able to document the whole experience.

Trista and Cappy have visited us before in Umbria and they are on the...

Amazing Alaska
by Laura Johnson

alaska.jpg Twenty years ago this summer I fell in love with Alaska. After graduating from college and moving permanently to Atlanta with friends, I thought I had died and gone to heaven by escaping my small...

Murray's Bagels
New York
by Hope Stranger

murrays2.jpgIt is the tail end of another Manhattan winter, and my boyfriend and I have started hunkering down on extravagant costs. Everyone, as we know, is in a bit of a financial panic, but for us, it’s...