For a different twist on sweet potato casserole, spoon the mixture into individual baking dishes and top with cranberry sauce.
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
How to Make It
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