Carla Hall’s Cranberry and Sweet Potato Shortcake

Yield: 6 servings
Calories: 845
Theme: Dessert
Rating:  This recipe has not been rated

This recipe from Carla Hall, cohost of ABC's The Chew, consists of ingredients that come from boxes, cans, or the freezer. These shortcakes are made from frozen biscuits, butter, sweet potato, heavy cream, cranberry sauce, and other easy and delicious ingredients. You're going to love them. Make them in less than 30 minutes with this recipe!

Ingredients

  • 1 package frozen biscuits
  • 3 tbsp butter
  • 1 can candied sweet potatoes (liquid reserved)
  • 6 oz canned pineapple juice
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 2 tbsp brown sugar
  • 1 1/4 cups heavy cream
  • 1 can cranberry sauce
  • 1/4 cup toasted pecans, chopped

Directions

1. Cook biscuits according to package instructions.

 

2. Heat a nonstick 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. 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 chilled cranberry mixture. 

 

5. 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. 

 

6. Dig in and enjoy!

 

Recipe adapted from The Chew Approved: The Most Popular Recipes from The Chew Viewers.

 

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