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Mallow Sweet Potato Bake

Mallow Sweet Potato Bake
Put a spin on a Thanksgiving classic with this sweet potato bake. This festive-looking side captures the flavors of sweet potatoes, marshmallows and tart cranberries! —Delores Nickerson, Muskogee, Oklahoma
12 ServingsPrep: 70 min. Bake: 40 min.

Ingredients

  • 6 large sweet potatoes
  • 3 tablespoons butter
  • 1 can (8 ounces) unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice, 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,
© Taste of Home 2013

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Mallow Sweet Potato Bake (continued)

Nutrition Facts: 5 g fat (2 g saturated fat), 8 mg cholesterol, 187 mg sodium, 32 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.
© Taste of Home 2013