Two good-for-you Thanksgiving dishes all in one.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Spray a rimmed 15 x 10-inch baking pan with cooking spray. Combine oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice and curry powder in a large bowl. Add sweet potatoes, cranberries and pecans; mix to coat well. Pour into prepared pan.

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  • Bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. Pour into a serving bowl. Serve immediately.

Nutrition Facts

256 calories; 4.3 g total fat; 0 mg cholesterol; 78 mg sodium. 54.9 g carbohydrates; 2.4 g protein; Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 4 stars
11/05/2014
Delicious! The curry powder in this is genius! I had to leave out the pecans but I bet they add a nice texture. I roasted in my convection oven at 350 and it took only 30 minutes. Next time I will use a casserole dish though; I used a jelly roll pan (I scaled the servings to 3) and all the delicious sauce flowed to the edges of the pan and burned instead of caramelizing on the potatoes. The sauce it's so good! Read More
(2)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/05/2014
Delicious! The curry powder in this is genius! I had to leave out the pecans but I bet they add a nice texture. I roasted in my convection oven at 350 and it took only 30 minutes. Next time I will use a casserole dish though; I used a jelly roll pan (I scaled the servings to 3) and all the delicious sauce flowed to the edges of the pan and burned instead of caramelizing on the potatoes. The sauce it's so good! Read More
(2)
Rating: 4 stars
11/05/2014
Delicious! The curry powder in this is genius! I had to leave out the pecans but I bet they add a nice texture. I roasted in my convection oven at 350 and it took only 30 minutes. Next time I will use a casserole dish though; I used a jelly roll pan (I scaled the servings to 3) and all the delicious sauce flowed to the edges of the pan and burned instead of caramelizing on the potatoes. The sauce it's so good! Read More
(2)
Rating: 4 stars
11/22/2014
The flavors of this dish were fantastic but too sweet. We will be making this again but omitting the brown sugar. Really liked the curry powder addition. Read More
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Rating: 5 stars
11/29/2016
One of the best sweet potato recipes I've ever made. I try a new yam recipe every Thanksgiving and this was fabulous. I really enjoyed the orange and curry. Also I agree with the others that 30 to 35 minutes is plenty of baking time. More than that and the pecans will burn. Hint: I fully prepared this the night before and stuck it in the fridge so the morning of all I had to do was stick it in the oven. Worked perfectly! Read More
Rating: 5 stars
12/17/2016
I loved it! I made a double recipe and took it to work for our annual holiday potluck and took home an empty container! I switched the pecans for black walnuts. I like their richer flavor! Read More
Rating: 5 stars
01/09/2017
Would give this 5.5 stars if I could. Complex flavors ease of preparation and the aroma while cooking--all play into this score. The hint of orange in the fresh cranberry sauce is divine. Definitely a "keeper." Read More
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Rating: 5 stars
12/10/2018
substituted apricot jelly for orange marmalade and apple cider for the apple juice- its what I had on hand. Absolutely wonderful!! Read More