Mango-Glazed Sweet Potatoes

Name: Mango-Glazed Sweet Potatoes
Ingredients: 2 cans (11.3 ounces each) mango nectar; 2 teaspoons grated orange zest; 3/4 teaspoon sea salt; 1/2 teaspoon coarsely ground pepper; 1/4 teaspoon ground nutmeg; 4 large sweet potatoes (about 2-1/2 pounds), peeled and cut into 1/4-inch slices; 1/2 cup dried cranberries; 1/4 cup heavy whipping cream; 1 tablespoon butter

9 ingredients

4 steps

Ingredients

2 cans (11.3 ounces each) mango nectar
2 teaspoons grated orange zest
3/4 teaspoon sea salt
1/2 teaspoon coarsely ground pepper
1/4 teaspoon ground nutmeg
4 large sweet potatoes (about 2-1/2 pounds), peeled and cut into 1/4-inch slices
1/2 cup dried cranberries
1/4 cup heavy whipping cream
1 tablespoon butter

Directions

1

Preheat oven to 375°. In a 6-qt. stockpot, combine the first five ingredients over medium-high heat. Add sweet potatoes; stir to coat. Bring to a boil. Reduce heat to medium-low; simmer, covered, 8-10 minutes or until potatoes just begin to soften. Remove from heat.
2

Using a slotted spoon, layer a fourth of the potatoes in a greased 8-in. square baking dish, leaving sauce in pan. Top with a third of the cranberries. Repeat layers twice. Top with potatoes.
3

Bring sauce to a boil over medium-high heat. Whisk in cream. Reduce heat; simmer, uncovered, 12-15 minutes or until sauce is reduced by a third, stirring occasionally. Pour over potatoes; dot with butter.
4

Bake, covered, 30 minutes. Bake, uncovered, 20-30 minutes longer or until potatoes are tender and top is lightly browned. Let stand 15 minutes before serving.