Dr Oz: Carla Hall Cranberry & Sweet Potato Shortcake Recipe

Dr Oz: Carla Hall’s Cranberry & Sweet Potato Shortcake

Carla Hall was with Dr Oz to share some of her quick dinner hacks, like her Cauliflower “Risotto”. She then moved on to dessert that wasn’t exactly light, but still relatively healthier than some other alternatives. Her Cranberry and Sweet Potato Shortcake is the perfect mixture of a sweet and savory treat. You can put this gourmet recipe together in under 15 minutes which means serving your friends and family and tasty meal finisher in no time.

For the recipe, click next page.

Dr Oz: Carla Hall Cranberry & Sweet Potato Shortcake Recipe Ingredients

• 3 tbsp butter
• 6 oz canned pineapple juice
• 1/4 tsp nutmeg
• 2 tbsp brown sugar
• 1 can cranberry sauce
• 1 package frozen biscuits
• 1 can candied sweet potatoes – liquid saved
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 1/4 C heavy cream
• 1/4 C toasted pecans – chopped

Dr Oz: Carla Hall Cranberry & Sweet Potato Shortcake Recipe Directions

1. Cook the biscuits according to package instructions
2. Heat a non-stick skillet with butter
3. Sear the sweet potatoes until slightly crispy on each side
4. Season with salt, then remove the sweet potatoes from the pan
5. In the same pan, combine the spices, saved liquid, pineapple juice, and brown sugar
6. Boil for 3 minutes
7. Melt the cranberry sauce in a small pot
8. Add 1/2 C cream and bring to a boil
9. Reduce, then strain into a bowl and chill
10. Whip the remaining cream to medium peaks and incorporate the chilled cranberry mixture
11. Spoon the sauce on top of biscuit bottoms, and top with the sweet potatoes and cream
12. Stack the biscuit top on top and repeat the sauce, sweet potato, and cream
13. Add a sprinkle of toasted pecans
14. Enjoy!