Cranberry Streusel Sweet Potatoes

Cranberry Streusel Sweet Potatoes

Dotted with crimson cranberries, the streusel topping adds a crunchy touch to mashed sweet potatoes. All the sweetness comes from either the potatoes or cranberries, because no sugar is added.

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

6

servings

6
medium sweet potatoes, peeled
2
tablespoons butter or margarine
1/2
teaspoon salt
1/2
cup soft bread crumbs (1 slice)
1/4
cup dried cranberries
1/4
cup coarsely chopped pecans
2
tablespoons butter or margarine, melted
  1. Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
  2. Heat oven to 350ºF. Mash potatoes with 2 tablespoons butter and the salt until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.
  3. Bake uncovered about 30 minutes or until heated through and streusel mixture is golden brown.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Simplify
Substitute a 23-ounce can of sweet potatoes, drained, for the cooked fresh sweet potatoes. Mash as directed in step 2.
Do-Ahead Tip
To make this a day ahead of time, follow directions through step 2. Cover and refrigerate up to 24 hours. Bake uncovered 45 to 60 minutes or until heated through and streusel mixture is golden brown.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 265
    • (Calories from Fat 100 ),
  • Total Fat 11 g
    • (Saturated Fat 5 g,),
  • Cholesterol 20 mg;
  • Sodium 290 mg;
  • Total Carbohydrate 44 g
    • (Dietary Fiber 5 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 2 Fruit;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.