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Cranberry-Topped Sweet Potatoes

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  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 8
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Homemade mashed sweet potatoes you can make ahead! Bake this side dish with cranberries and nuts.
Updated Apr 22, 2010
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Ingredients

  • 6 medium dark-orange sweet potatoes (2 pounds), peeled and cut into small pieces
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon salt
  • 1/2 cup soft bread crumbs (about 1 slice bread)
  • 1/4 cup dried cranberries
  • 1/4 cup coarsely chopped pecans
  • 2 tablespoons butter or margarine, melted

Steps

  • 1
    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.
  • 2
    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.
  • 3
    Bake uncovered about 30 minutes or until potatoes are hot and topping mixture is golden brown.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

195 Calories, 9g Total Fat, 2g Protein, 26g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
195
Calories from Fat
80
Total Fat
9g
Saturated Fat
4g
Cholesterol
15mg
Sodium
210mg
Total Carbohydrate
26g
Dietary Fiber
3g
Protein
2g
% Daily Value*:
Exchanges:
1 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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