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Cranberry-Pecan Sweet Potato Casserole
3 Servings
Prep: 20 min. Bake: 20 min.
Ingredients
1 cup mashed sweet potato
2 tablespoons sugar
2 tablespoons dried cranberries
2 tablespoons butter, melted
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
TOPPING:
1/4 cup chopped pecans
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons cold butter
Directions
In a small bowl, combine the sweet potato, sugar, cranberries,
butter, egg and vanilla. Transfer to a greased shallow 2-cup baking
dish.
Combine the pecans, brown sugar and flour. Cut in butter until
crumbly. Sprinkle over top.
Bake, uncovered, at 350° for 20-25 minutes or until a thermometer
reads 160°. Yield: 3 servings.
Nutrition Facts:
3/4 cup equals 436 calories,
© Taste of Home 2013
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Cranberry-Pecan Sweet Potato Casserole
(continued)
Nutrition Facts:
23 g fat (11 g saturated fat), 83 mg cholesterol, 159 mg sodium, 55 g carbohydrate, 4 g fiber, 4 g protein.
© Taste of Home 2013