Cranberry-and-Sweet Potato Bake

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 17%
  • Fat: 3.9g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.6g
  • Carbohydrate: 43.2g
  • Fiber: 1.7g
  • Cholesterol: 35mg
  • Iron: 1.3mg
  • Sodium: 186mg
  • Calcium: 32mg

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

  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
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