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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 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

  • Preheat oven to 400°. Scrub and pierce sweet potatoes. Bake 45-55
  • minutes or until tender. Reduce oven setting to 350°.
  • 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 11x7-in. baking dish coated with cooking spray. Cover
  • and bake 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.
Nutritional Facts: 2/3 cup equals 179 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 187 mg sodium,

2 of 2

Mallow Sweet Potato Bake (continued)

Nutritional Facts: 32 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.