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Prep Time: 70 Minutes Cook Time: 40 Minutes |
Ready In: 110 Minutes Servings: 12 |
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Put a spin on a Thanksgiving classic with this sweet potato bake. This festive-looking side captures the flavors of sweet potatoes, marshmallows and tart cranberries! Ingredients:
6 large sweet potatoes |
3 tablespoons butter |
1 can (8 ounces) unsweetened crushed pineapple, undrained |
1/2 cup dried cranberries, divided |
1/3 cup orange juice |
3/4 teaspoon salt |
2/3 cup miniature marshmallows |
1/3 cup chopped pecans |
Directions:
1. Scrub and pierce sweet potatoes. Bake at 400° for 45-55 minutes or until tender.
2. Cut potatoes in half; scoop out pulp and place in a large bowl. Stir in butter until melted. Stir in the pineapple, 1/4 cup cranberries, orange juice and salt.
3. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes.
4. Uncover; sprinkle with marshmallows, pecans and remaining cranberries. Bake 8-10 minutes longer or just until marshmallows are puffed and lightly browned. Yield: 12 servings.
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