Winning Cranberry Sweet Potato Bake

8
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In


"This was a contest prize winner from Taste of Home. It's great to make if you're busy making other stuff, but you still want those sweet potatoes, also. You don't have to worry about messing it up and it travels well. It doesn't make a whole bunch as is, but you could make it into a bigger batch if you needed to."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (135 g)
  • Calories 96.8
  • Total Fat - 2.6 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 10.9 mg
  • Total Carbohydrate - 16.7 g
  • Dietary Fiber - 3.9 g
  • Sugars - 1.7 g
  • Protein - 3.2 g
  • Calcium - 40.3 mg
  • Iron - 3.6 mg
  • Vitamin C - 19.2 mg
  • Thiamin - 0.1 mg

Step 1

Grease an 11 X 7 baking dish.

Step 2

Drain the canned sweet potatoes, then pour them evenly into the baking dish. Place the cranberries and the chopped pecans on top of the sweet potatoes. Spoon the warmed marmalade over the top of everything.

Step 3

Cover the baking dish and place it in the oven. Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until it is heated all the way through.

Tips & Variations


No special items needed.

Related

ForeverMama

Easy peasy tasty side. Because I had some leftover Japanese sweet potatoes, used a combination of the Japanese and a 15 oz. can of sweet potatoes. The cranberries and pecan topping along with the marmalade over the top just rounded it all out to a perfectly delightful dish! This is a perfect side for the Holiday's that would go perfectly with turkey and when I make it again I think I may add a some pats of butter, cause after all calories don't count during the Holidays! But without it is perfectly tasty and recommended. Thank you, WhatamIgonnaeatnext, for sharing. Made it for Billboard Tag.

review by:
(12 Oct 2020)