Ingredients
- 2 tablespoons Mazola® Corn Oil
- ¾ cup orange marmalade
- ¾ cup apple juice
- ½ cup brown sugar
- 1 tablespoon Spice Islands® Pumpkin Pie Spice
- 1 teaspoon Spice Islands® Curry Powder
- 3 large sweet potatoes, peeled, cut into 1-inch chunks
- 12 ounces fresh cranberries
- ¼ cup finely chopped pecans
What Makes This Recipe Special
This dish combines the natural sweetness of sweet potatoes with a zesty cranberry kick, creating a perfect balance of flavors. It’s colorful, nutritious, and brings a festive touch to any meal. Plus, the subtle heat adds an exciting twist that warms you up from the inside out.
Tips For Better Flavor
- Roast sweet potatoes evenly by cutting them into similar-sized pieces.
- Add cranberries towards the end of cooking to keep their texture and tartness.
- Adjust the spice level by adding more or less chili powder depending on your preference.
- Add cranberries towards the end of cooking to keep their texture and tartness.
- Adjust the spice level by adding more or less chili powder depending on your preference.
Directions
Heat your oven to 375°F. Lightly grease a baking dish, about 15 by 10 inches. In a big bowl, whisk together the oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice, and curry powder until everything is well combined. Toss in the sweet potatoes, cranberries, and pecans, making sure they’re all nicely coated with the mixture. Spread everything evenly in the prepared dish. Pop it in the oven and bake for about 50 to 60 minutes, giving it a good stir now and then so nothing sticks and everything cooks evenly. When the sweet potatoes and cranberries are soft and tender, take it out and transfer to a serving bowl. Best enjoyed warm!
Serving Guide
Serve alongside roasted chicken or turkey for a hearty meal. This dish also pairs well with a fresh green salad or steamed vegetables to balance the spice. For a vegetarian option, try it with quinoa or black beans for extra protein.
Reheating And Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain texture. You can also freeze portions for up to 2 months; thaw overnight before reheating.
