Mallow Sweet Potato Bake
Delores Nickerson of Muskogee, Oklahoma puts a light spin on a Thanksgiving classic. This festive looking side captures the flavors of sweet potatoes and marshmallows, but leaves the calories out!
12 ServingsPrep: 70 min. Bake: 40 min.
Ingredients
- 6 large sweet potatoes
- 3 tablespoons butter
- 1 can (8 ounces) unsweetened crushed pineapple, undrained
- 1/2 cup dried cranberries, divided
- 1/3 cup orange juice
- 3/4 teaspoon salt
- 2/3 cup miniature marshmallows
- 1/3 cup chopped pecans
Directions
- Scrub and pierce sweet potatoes. Bake at 400° for 45-55 minutes
- or until tender.
- Cut potatoes in half; scoop out pulp and place in a large bowl. Stir
- in butter until melted. Stir in the pineapple, 1/4 cup cranberries,
- orange juice and salt.
- Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
- Cover and bake at 350° for 30 minutes.
- Uncover; sprinkle with marshmallows, pecans and remaining
- cranberries. Bake 8-10 minutes longer or just until marshmallows are
- puffed and lightly browned. Yield: 12 servings.
Nutrition Facts: 2/3 cup equals 179 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 187 mg sodium,