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Prep Time
10 Mins
Cook Time
1 Hour 29 Mins
Yield
8 servings (serving size: 1/2 cup)

How to Make It

Step 1

Preheat oven to 400°.

Step 2

. Wrap each sweet potato in foil, and place on a baking sheet. Bake at 400° for 1 hour and 10 minutes or until very tender.

Step 3

. Combine cranberries and water in a medium saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 4 minutes or until most cranberries pop. Remove from heat; add marmalade, and stir until marmalade melts. Stir in cinnamon and next 3 ingredients.

Step 4

. Scoop out pulp from potatoes; place pulp in a large mixing bowl. Discard potato skins. Mash pulp with a potato masher until smooth. Stir in cranberry mixture, and spoon into a 2-quart baking dish coated with cooking spray. Cover and bake at 400° for 15 minutes or until thoroughly heated.

Oxmoor House Healthy Eating Collection

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