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Prep 15min
Total60min
Servings6
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Ingredients
Sweet Potatoes
3
to 4 medium sweet potatoes (2 lb)
1/3
cup packed brown sugar
1
tablespoon cornstarch
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
3/4
cup apple or orange juice
2
tablespoons butter or margarine
Topping
1
cup Honey Nut Cheerios™ cereal, crushed
2
tablespoons chopped pecans
1
teaspoon butter or margarine, melted
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Steps
1
In 4-quart saucepan or Dutch oven, place potatoes; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 25 minutes or just until potatoes are tender. Drain; rinse with cold water to cool slightly.
2
Heat oven to 350°F. Spray 2- to 2 1/2-quart shallow casserole with cooking spray. Remove skins from sweet potatoes. Cut into 1/2-inch slices; place in casserole.
3
In 1-quart saucepan, heat brown sugar, cornstarch, salt, cinnamon, nutmeg, apple juice and 2 tablespoons butter to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Pour mixture over potatoes. In small bowl, mix topping ingredients until crumbly. Sprinkle evenly over sweet potatoes.
4
Bake uncovered 15 to 20 minutes or until bubbly.
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Sweet potatoes are available in varieties ranging from pale skin with light yellow flesh to dark orange or red skin and flesh. They’re often mistakenly called yams, but true yams are not sweet potatoes.
Choose nicely shaped, smooth, firm sweet potatoes with evenly colored skins. Store in a cool, dry, dark, well-ventilated space up to 2 weeks.
Looking to switch it up? Take your sweet potatoes to the savory side with this Hasselback Sweet Potato Casserole. It’s the perfect balance of sweet and savory flavors that results in a dynamic, umami-forward dish.
If you prefer eating your sweet potatoes creamy and marshmallow-topped, give our multicooker version a try in this Sweet Potato Casserole. It’s ready in under an hour!
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