Ingredients based on four servings.
2 Large Sweet Potatoes baked at 350 until tender. Approx 45 minutes.
(This could easily work in a casserole dish as well, just discard the potato skins and grease the pan.)
Scrape the cooled sweet potato innards into a bowl.
Add the following:
1/2 (small) can of mandarin oranges (minus the juice) crushed or half of an orange, pulp and juice only.
2 TBSP maple syrup
1/2 Cup dried cranberries.
Mix well.
Place mixture back into potato shells or in a greased casserole dish.
Bake at 350 for 20 minutes.
Remove from oven.
Top with: Sugared Cranberry Pecan Topping
3/4 Cup pecans
1/4 Cup dried cranberries
1 and 1/2 TBSP sugar
Heat pecans in a frying pan over medium heat. Stir and watch/smell. When they become fragrant after a minute or two, add sugar and cranberries and stir until sugar begins to liquify. Stir until coated. Place in a bowl until ready to top the sweet potatoes.
