Winning Cranberry Sweet Potato Bake
Recipe: #34356
February 20, 2020
"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 is 8 servings
Ingredients
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 by Step Method
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
No special items needed.