Homemade mashed sweet potatoes you can make ahead! Bake this side dish with cranberries and nuts.
medium dark-orange sweet potatoes (2 pounds), peeled and cut into small pieces
tablespoons butter or margarine
cup soft bread crumbs (about 1 slice bread)
cup dried cranberries
cup coarsely chopped pecans
tablespoons butter or margarine, melted
Place sweet potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until potatoes are tender when pierced with a fork; drain. Return potatoes to saucepan. Heat potatoes over low heat about 1 minute, shaking pan often to keep potatoes from sticking and burning, to dry potatoes.
Heat oven to 350°. Mash potatoes, 2 tablespoons butter and the salt in medium bowl with potato masher or electric mixer on low speed until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.
Bake uncovered about 30 minutes or until potatoes are hot and topping mixture is golden brown.
You can make these super potatoes a day ahead. Just follow the directions through step 2, then cover and refrigerate up to 24 hours. Bake uncovered 45 to 60 minutes or until potatoes are hot and topping mixture is golden brown.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:1 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.