Cranberry-and-Sweet Potato Bake Recipe Print Page

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Photo by: Photo: Randy Mayor

Cranberry-and-Sweet Potato Bake

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

Cooking Light NOVEMBER 1999

Yield: 8 servings

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

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

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Cranberry-and-Sweet Potato Bake recipe