Nothing says "Thanksgiving" like sweet potatoes and cranberries. This tangy, sweet casserole is great with either ham or roasted turkey.

Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
10 mins
cook:
1 hr 29 mins
total:
1 hr 39 mins
Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • . 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.

  • . 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.

  • . 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.

Source

Oxmoor House Healthy Eating Collection

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