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Sweet Potato-Cranberry Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.7374
Energy (kCal)398.775
Carbohydrates (g)62.9309
Total fats (g)15.3929
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°F. | 2. Mix Sweet potatoes and onions and put mixed veggies in two sprayed shallow oven proof dishes (about 8x12 each). | 3. Spray the veggies lightly with oil and bake until sweet potatoes are just tender (a bit under done) About 20-25 minutes. | 4. Lower heat on oven to 350°F. | 5. Combine the remaining ingredients, mix well and pour equally into the two casseroles. | 6. Mix well to coat all the pieces of vegetable. | 7. Bake uncovered about 30-40 min or until tender and getting sticky, Stir once during cooking. | 8. You may freeze the casseroles, tightly covered, before the final baking. | 9. Then on the day of your dinner defrost and follow through the final baking. | 10. Or you may hold it in your refrigerator, tightly covered, for a day and then bake on the day of your dinner. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 3 1/2 peeled cut sweet - - - -
    onion 2 cut 120.0 28.02 3.3 0.3
    lite olive oil - - - -
    cranberry 2 cups 101.2 26.334 1.012 0.28600000000000003
    golden brown sugar 2/3 cup - - - -
    butter 2 tablespoons melted 171.0 7.857 5.343 14.4
    orange juice 1 juice rind - - - -
    salt 1/2 teaspoon - - - -
    nutmeg 1/2 teaspoon 5.775 0.5422 0.0642 0.3994
    ginger 1/2 teaspoon ground 0.8 0.1777 0.0182 0.0075
    cinnamon 1/2 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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