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Cranberry-and-Sweet Potato Bake

Photo: Randy Mayor
Yield 8 servings
For a different twist on sweet potato casserole, spoon the mixture into individual baking dishes and top with cranberry sauce.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. Note: A 1-quart casserole may be substituted for ramekins. Bake at 350º for 40 minutes