The last option is to bake them the day before, then just reheat for serving the next day. Or these can be baked or served right away. Bake, covered, at 350 for 1 hour and 15 minutes or until potato is tender, stirring. Combine ginger ale and juices drizzle over potato mixture. Sprinkle apricots, sugar, raisins, salt, and pepper over potato mixture toss to combine. You have a few options here, you can place them in the fridge and bake the next day. Place carrot and potato in a 13 x 9-inch baking dish. Mix in the cinnamon.Īdd your pecans on top of the sweet potato cubes, then divide the praline mixture between the 4 ramekins. Then mix and microwave for another 30 seconds. Place the butter and the brown sugar in a microwave-safe bowl and cook for 30 seconds. I made mine individual, so I divided mine between 4 ramekins. This is a thick puree of carrots and sweet potatoes garnished with a zesty cranberry topping. Now, I do not like the mushed casserole-type dishes, so I cut my sweet potatoes into cubes. View Recipe: Carrot and Sweet Potato Soup with Cranberry Relish. I just do this with my fingers by peeling it off. Once they are baked, remove and allow them to cool slightly. Because you will be cooking these again with the praline, do not overbake! To do this, wash them, poke them with a fork, place them on a baking sheet, and bake them until they are just barely tender. Add the curry, salt, minced garlic and ginger and sauté for about 1 to activate the garlic. Sauté the leek and baby carrots until the leek is soft. Slice the white and light green part of the leek, discard the dark green top. Cinnamon- It is the only spice in this recipe. Directions Peel and chop the apple and Japanese sweet potatoes.Pecans- I use whole pecans, but you can use pieces if you prefer.Brown Sugar- It isn't praline without it!.If you are vegan, sub the dairy out for a vegan butter. Butter- This is a must for a delicious praline.Remove from the heat, all them to cool slightly, then peel the potatoes. Wash them well, prick with a fork, place on a baking sheet and bake at 375 degrees until they are tender. If you haven't baked a sweet potato before, here is how it goes. If they are soft, they will not be as good. Sweet Potatoes- you will want to make sure these have a firm flesh.
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These make really good leftovers! They are simple to reheat in the microwave and go really well with the other food you might have left after that holiday meal. In fact, for our holidays, these are always made the day before. These are a dish you make completely ahead of time and just throw them in the oven the day of your meal. If you like that texture better, go ahead and mash. There is something about mashed sweet potatoes that I just don't care for. I also like these as they use sweet potato cubes instead of mashing them.
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These are made from fresh-baked sweet potatoes, and instead of the really sweet marshmallows, these are topped with a butter/brown sugar mix and pecans. If you grew up as I did with canned sweet potatoes topped with marshmallows at the holidays, there is a better life. They are the perfect side dish for Easter, Thanksgiving, or Christmas. Are you looking for a new sweet potato recipe for the holidays? Let me just tell you, these Praline Sweet Potatoes need to be it.