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Carla Hall's Cranberry and Sweet Potato Shortcake

Cranberry Sweet Potato Biscuits Carla Hall
Cranberry-Topped Biscuits
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
Cranberry and Sweet Potato Shortcake Recipe: Reinvent strawberry shortcake with cranberry sauce and whipped cream as a salute to autumn.
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ingredients
  • 1 package Frozen Biscuits
  • 3 tablespoons Butter
  • 1 can Candied Sweet Potatoes (liquid reserved)
  • 6 ounces Canned Pineapple Juice
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Salt
  • 2 tablespoons Brown Sugar
  • 1 1/4 cups Heavy Cream
  • 1 can Cranberry Sauce
  • 1/4 cup Toasted Pecans (chopped)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 package Frozen Biscuits
    Cook biscuits according to package instructions.
  • 2
    3 tablespoons Butter
    1 can Candied Sweet Potatoes (liquid reserved)
    1/4 teaspoon Salt
    1/2 teaspoon Cinnamon
    1/4 teaspoon Nutmeg
    6 ounces Canned Pineapple Juice
    2 tablespoons Brown Sugar
    Heat a non-stick skillet with butter. Sear sweet potatoes until slightly crispy on each side. Season with salt. Remove sweet potatoes from pan. In the same pan combine spices, reserved liquid, pineapple juice, and brown sugar. Boil for 3 minutes.
  • 3
    1 can Cranberry Sauce
    1 1/4 cups Heavy Cream
    Melt the cranberry sauce in a small pot. Add 1/2 cup cream and bring to a boil. Reduce. Strain into a bowl and chill.
  • 4
     
    Whip remaining cream to medium peaks and incorporate the chill cranberry mixture.
  • 5
    1/4 cup Toasted Pecans (chopped)
    Spoon sauce on top of biscuit bottoms, and top with sweet potatoes and cream. Stack biscuit top (cut side up) on top and repeat the sauce, sweet potato, and cream. Sprinkle with toasted pecans.
 
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