Cranberry-Topped Sweet Potatoes

Homemade mashed sweet potatoes you can make ahead! Bake this side dish with cranberries and nuts.

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

feae2882-6869-409b-8dfb-d2ebcc02b6b1

Prep Time 15 min
Total Time 1 hr 15 min
Servings 8

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.