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Sweet Potato and Cranberry Casserole  (Not yet rated)

As the name suggests, it's a casserole with sweet potatoes and cranberry. It has a marshmallow topping too!

Cal: 426 Fat: 10g Carbs: 82g Protein: 5g Fiber: 5g

Original recipe serves 8
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 2 pounds sweet potatoes
  • 16 ounces cranberry sauce ; canned, with whole cranberries
  • 1 cup marshmallows ; miniature
  • 2/3 cup oats ; quick cooking, rolled
  • 1 teaspoon cinnamon
  • 6 tablespoons butter
  • 2/3 cup brown sugar
  • 2/3 cup all-purpose flour
  • In My Kitchen

  • Directions

    Add sweet potatoes to a large pot of water and bring to boiling. Cover and cook for 20 to 25 minutes or until tender. Preheat oven to 375F (190C). Let cool, and then peel the potatoes. Place peeled potatoes in a large bowl, and mash them. Add the cinnamon and cranberry sauce, combining well. Lightly grease a 2 quart casserole dish and spoon in the sweet potato mixture. In a medium bowl, combine the brown sugar, flour and oats. Cut in the butter until the mixture is crumbly. Spread the mixture over the casserole. Bake for 20 minutes. Top with marshmallows and bake until golden brown, about 5 minutes.

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