Cranberry Sweet Potato Bake Recipe
This colorful casserole is the perfect side dish for Thanksgiving, with its combination of sweet potatoes, cranberries and apples. I find it convenient to cook the sweet potatoes in the morning and assemble the dish, then bake it later.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 cup packed brown sugar
- 3 tablespoons butter
- 1/2 cup dried cranberries
- 2 large sweet potatoes
- 2 medium apples peeled and cubed
- Carbohydrate 23.4619003329543 g
- Cholesterol 11.4386718799054 mg
- Fat 4.43768852626006 g
- Fiber 1.29988525128985 g
- Protein 0.576490805900242 g
- Saturated Fat 2.7777490108248 g
- Serving Size 1 1 serving (55g)
- Sodium 52.0906545078041 mg
- Sugar 22.1620150816645 g
- Trans Fat 0.334364449149926 g
- Calories 131 calories
Directions Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender. Drain; cool slightly. Peel potatoes and cut into 1/2-in. slices; set aside. In a large skillet, melt butter and brown sugar over medium heat. Add apples; cook and stir until crisp-tender. Stir in the cranberries, cinnamon and nutmeg. In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and half of the apple mixture; repeat layers. Cover and bake at 375degrees for 30-35 minutes or until bubbly. Yield: 8 servings. Originally published as Cranberry Sweet Potato Bake in Country Extra November 2006, p49
