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Cranberry-Pecan Sweet Potato Casserole Recipe
Cranberry-Pecan Sweet Potato Casserole Recipe photo by Taste of Home

Cranberry-Pecan Sweet Potato Casserole Recipe

Publisher Photo
Pecans, cranberries and sweet potatoes, oh my! This side will vanish before your eyes once you put it out.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:3 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 3 servings

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

Nutritional Facts

3/4 cup equals 436 calories, 23 g fat (11 g saturated fat), 83 mg cholesterol, 159 mg sodium, 55 g carbohydrate, 4 g fiber, 4 g protein.

Directions

  1. In a small bowl, combine the sweet potato, sugar, cranberries, butter, egg and vanilla. Transfer to a greased shallow 2-cup baking dish.
  2. Combine the pecans, brown sugar and flour. Cut in butter until crumbly. Sprinkle over top.
  3. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°. Yield: 3 servings.
Originally published as Cranberry-Pecan Sweet Potato Casserole in Reminisce December/January 2012, p52

Nutritional Facts

3/4 cup equals 436 calories, 23 g fat (11 g saturated fat), 83 mg cholesterol, 159 mg sodium, 55 g carbohydrate, 4 g fiber, 4 g protein.

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