Caramel Pecan Sweet Potatoes

Serves 4 to 6

4 sweet potatoes, peeled and cut into 1/2-inch slices
2 teaspoons unsalted butter
1/3 cup dried cranberries
Grated zest of 1 lemon
Salt and white pepper to taste
1/2 jar Silver Palate Caramel Pecan Sauce


Boil sweet potatoes until almost tender when pierced with a knife. Preheat oven to 350° F. Lightly butter a large baking dish. Drain potatoes. Combine them with the cranberries, lemon zest, salt and pepper, and Silver Palate Caramel Pecan Sauce. Scrape mixture into baking dish and bake until bubbling and golden, 25 minutes.

Silver Palate Products used in this recipe: