- 6 medium sweet potatoes or yams
- 1/4 cup CRISCO® All-Vegetable Shortening or CRISCO® Stick or CRISCO® Oil
- 1/4 cup packed light brown sugar
- 1/2 teaspoon salt
- 1/4 cup fresh orange juice
- 1/4 cup water
- 1 1/4 cups fresh cranberries, rinsed
- 1/2 teaspoon cornstarch mixed with
- 2 tablespoons cold water
- Preheat oven to 400 degrees.
- Wash sweet potatoes and pat dry. Prick with a fork, place in a shallow baking dish, and bake at 400 degrees for 40 to 50 minutes or until soft.
- During the last 10 minutes of baking, prepare sauce. Melt CRISCO(R) in a medium saucepan (or place oil in saucepan). Add brown sugar, salt, orange juice, and water, stirring over low heat until sugar dissolves. Add cranberries; bring to a boil. Reduce heat and simmer covered for 5 minutes or until cranberries start to pop.
- Stir cornstarch mixture into cranberries; cook, stirring constantly, until sauce comes to a boil. Reduce heat and cook for 1 to 2 minutes or until mixture is slightly thickened.
- Make a lengthwise cut in the center of each potato; press open from bottom. Place sweet potatoes on a serving platter. Top each with cranberry sauce.