The Healthy My Ass Cookbook

Rainbow Line
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Other Vegetable Recipes:

Au Gratin Potatoes

Candied Carrots

Caramelized Onions

Corn Pudding

Fresh Mushroom Sauté

Fried Cabbage

German Red Cabbage

Green Beans with Bacon

Hash Browns Au Gratin

Ida Ho Potatoes

Lyonnaise Potatoes

Spinach Broccoli Rice Casserole

Zucchini Gratin

Sweet Potato Galette with Cranberries and Dates

A delicious sweet potato side dish with their natural sweetness instead of sugar.


3 Tbsps. Butter, softened, divided usage
  Vegetable Oil
1&1/2 cups Yellow Onion, chopped
2 tsps. Ginger Root, fresh, peeled, finely shredded (optional)
1 tsp. Orange Peel, finely grated
2 lbs. Sweet Potatoes, or Yams, peeled and thinly sliced
1 cup Dried Cranberries
1/2 cup Dry Sherry
3/4 cup Chopped Dates
1 Tbsp. Flour
3/4 tsp. Salt


Set Butter out to soften.  Preheat oven to 425°F.

Cut a piece of aluminum foil to fit in the bottom of a 9" cake pan.  Coat the bottom and sides of the 9" cake pan with Vegetable Oil.  Line bottom with cut foil.  Spread 1 Tablespoon of the softened Butter on top of the foil.

Chop the Yellow Onion.  Peel and shred the Ginger Root, if used, and finely grate the Orange Peel.  Peel and thinly slice the Sweet Potatoes.

Sauté the onion in the remaining 2 Tablespoons of Butter in a 1 quart or larger pot until soft, stirring occasionally.  Stir in the Dried Cranberries, Dry Sherry, Ginger, and Orange peel.  Bring to a boil then simmer 2 minutes or until the liquid is reduced to about 2 Tablespoons.

Spoon 1 Tablespoon of the cranberry mixture onto the center of the buttered aluminum foil in the cake pan.  Stir the Chopped Dates into the remaining cranberry mixture.

Combine the Flour and Salt in a large plastic bag, add the sweet potatoes, close tightly entrapping air and shake to coat the sweet potato slices.

Arrange 1/3 of the sweet potatoes slightly overlapping in circles in the bottom of the pan, leaving the Tablespoon of the cranberry mixture in the center.  Top with 1/2 of the Cranberry and Date mixture.  Top with another 1/3 of the sweet potatoes arranged in the same way.  Top with the remaining Cranberry and Date mixture and then the remaining sweet potatoes.

Cover tightly with oiled foil, oiled side against the sweet potatoes, and bake 1 hour or until tender.

Remove from the oven and let cool 15 minutes.  Invert onto a serving plate and serve.


Prepare a double batch in a 13" X 9" pan, but don't bother with inverting, in which case you can also skip the buttered aluminum foil in the bottom and the Tablespoon of cranberry mixture in the center of it.  Instead, grease the bottom and sides of the pan along with the underside of the aluminum foil cover with butter.  I've also made a single batch in this fashion in and served it from a 9" glass pie pan.


Other Information:

Source: From a coupon advertisement

Preparation: 0:45
Bake: 1:00
Total: 2:00

Yield: 1.5 quarts
Servings: 9

Nutrition Facts per Serving:
221 Calories
4g Fat (18.0% calories from fat)
2g Protein
43g Carbohydrate
5g Dietary Fiber
10mg Cholesterol
229mg Sodium.

Exchanges per Serving:
1 Grain(Starch)
1/2 Vegetable
1 Fruit
1 Fat.

Rainbow Line

Copyright 2006-2024 by Keith Langeneckert.  All rights reserved.