For a different twist on sweet potato casserole, spoon the mixture into individual baking dishes and top with cranberry sauce.
Yield:
8 servings
Nutritional Information
Calories
212
Caloriesfromfat
17 %
Fat
3.9 g
Satfat
2 g
Monofat
1.1 g
Polyfat
0.4 g
Protein
2.6 g
Carbohydrate
43.2 g
Fiber
1.7 g
Cholesterol
35 mg
Iron
1.3 mg
Sodium
186 mg
Calcium
32 mg
Ingredients
2
(15-ounce) cans sweet potatoes, drained
1
(8-ounce) can crushed pineapple in juice, drained
2 tablespoons
butter or stick margarine, melted
1/4 teaspoon
salt
1/8 teaspoon
ground nutmeg
Dash of black pepper
1
large egg
1
(16-ounce) can whole-berry cranberry sauce, divided
Cooking spray
Preparation
Preheat oven to 350°.
Combine sweet potatoes and pineapple in a large bowl; mash with a potato masher. Stir in butter, salt, nutmeg, pepper, and egg. Swirl in 1 cup cranberry sauce. Spoon 1/3 cup sweet potato mixture into each of 8 (4-ounce) ramekins coated with cooking spray. Top each with 1 tablespoon cranberry sauce. Bake at 350° for 40 minutes.
Note: A 1-quart casserole may be substituted for ramekins. Bake at 350º for 40 minutes
Note:
November 1999
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