Cranberry Sweet Potato Bake
TOTAL TIME: Prep: 40 min. Bake: 30 min.
YIELD: 8 servings.
This colorful casserole is the perfect side dish for Thanksgiving, with its combination of sweet potatoes, cranberries and apples. I find it convenient to cook the sweet potatoes in the morning and assemble the dish, then bake it later.
Ingredients
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2 large sweet potatoes
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3 tablespoons butter
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1/2 cup packed brown sugar
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2 medium apples, peeled and cubed
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1/2 cup dried cranberries
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
Directions
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1.
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender. Drain; cool slightly. Peel potatoes and cut into 1/2-in. slices; set aside.
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2.
In a large skillet, melt butter and brown sugar over medium heat. Add apples; cook and stir until crisp-tender. Stir in the cranberries, cinnamon and nutmeg.
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3.
In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and half of the apple mixture; repeat layers. Cover and bake at 375° for 30-35 minutes or until bubbly.
Nutrition Facts
3/4 cup: 175 calories, 4g fat (3g saturated fat), 11mg cholesterol, 53mg sodium, 35g carbohydrate (26g sugars, 2g fiber), 1g protein.
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