Name: Cranberry-Sweet Potato Bake
Yield: 4 servings
Ingredients: 1 12 lbs sweet potatoes, peeled and cut into 1/2-inch cubes; 1 cup cranberries; 1 large apple, peeled and cut into 1/2-inch cubes; 14 cup melted butter or 14 cup margarine; 12 cup raisins; 12 cup sugar; 1 12 teaspoons cinnamon; 12 teaspoon nutmeg; 12 cup cranberry juice cocktail; 13 cup pecan halves, toasted

Servings: 4 persons

1 12 lbs sweet potatoes, peeled and cut into 1/2-inch cubes
1 cup cranberries
1 large apple, peeled and cut into 1/2-inch cubes
14 cup melted butter or 14 cup margarine
12 cup raisins
12 cup sugar
1 12 teaspoons cinnamon
12 teaspoon nutmeg
12 cup cranberry juice cocktail
13 cup pecan halves, toasted

1
Preheat oven to 350 degrees F.
2
Combine sweet potatoes, cranberries, apple and raisins in a large mixing bowl.
3
Combine butter, sugar and spices in a separate bowl.
4
Add to sweet potato mixture, tossing to coat.
5
Place in a shallow 2-quart casserole dish.
6
Pour cranberry juice over top of casserole.
7
Cover and bake for 50 minutes or until potatoes are almost soft, stirring occasionally.
8
Stir in pecans and cook, uncovered, 10 more minutes or until potatoes are tender.
9
Let casserole sit 10 minutes before serving.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cranberry-Sweet Potato Bake

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