Cranberry Orange Sauced Sweet Potatoes
6 medium sweet potatoes or yams
1/4 cup CRISCO all-vegetable shortening or 1/4 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 F.
Wash sweet potatoes and pat dry. Prick with a fork, place in a shallow baking dish and bake at 400 degrees F for 40 to 50 minutes or until soft.
During the last 10 minutes of baking, prepare sauce. Melt Crisco 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.