Cranberry-Topped Sweet Potatoes

Cranberry-Topped Sweet Potatoes

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

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Do-Ahead
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:

1 Serving (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;
Exchanges:
  • 1 Starch;
  • 1 Fruit;
  • 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.