Cranberry-and-Sweet Potato Bake

Cranberry-and-Sweet Potato Bake Recipe
Photo: Randy Mayor
For a different twist on sweet potato casserole, spoon the mixture into individual baking dishes and top with cranberry sauce.

Yield:

8 servings

Recipe from

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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