Cranberry Streusel Sweet Potatoes |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Delicious, not especially sweet and simple! A great addition to your holiday table. I used 1/3 cup panko bread crumbs instead of the soft crumbs and it made a lovely crunch to the topping. You may make the sweet potato part the day before and then cook with streusel 30 minutes before serving. Ingredients:
6 medium sweet potatoes, peeled |
2 tablespoons butter, melted |
1/2 teaspoon salt |
1/2 cup soft breadcrumbs (1 slice) |
1/4 cup dried cranberries |
1/4 cup pecans, coarsely chopped |
2 tablespoons butter, melted |
Directions:
1. Place sweet potatoes in a 3 quart saucepan; add enough water to cover.
2. Cover and heat to boiling; reduce heat.
3. Simmer 20 to 25 minutes or until tender; drain well.
4. Mash potates and mix well with 2 tablespoons melted butter (I mixed them in a table top mixer so my hands were free to do other stuff - made a lovely smooth fluffy texture!).
5. Spoon into ungreased 1-quart casserole.
6. Mix remaining ingredients; sprinkle over the potatoes.
7. Bake uncovered at 350 degrees for about 30 minutes or until heated through and streusel mixture is golden brown.
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