Cranberry-and-Sweet Potato Bake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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For a different twist on sweet potato casserole, spoon the mixture into individual baking dishes and top with cranberry sauce. Ingredients:
2 (15-ounce) cans sweet potatoes, drained |
1 (8-ounce) can crushed pineapple in juice, drained |
2 tablespoons butter or stick margarine, melted |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
dash of black pepper |
1 large egg |
1 (16-ounce) can whole-berry cranberry sauce, divided |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Combine sweet potatoes and pineapple in a large bowl; mash with a potato masher. Stir in butter, salt, nutmeg, pepper, and egg. Swirl in 1 cup cranberry sauce. Spoon 1/3 cup sweet potato mixture into each of 8 (4-ounce) ramekins coated with cooking spray. Top each with 1 tablespoon cranberry sauce. Bake at 350° for 40 minutes.
3. Note: A 1-quart casserole may be substituted for ramekins. Bake at 350º for 40 minutes
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