Sweet Potato Casserole

1. 1

   Preheat oven to 350F.

2. 2

   Peel, cube, and cook sweet potatoes as you would to make mashed potatoes.

3. 3

   When fork-tender, remove from heat and drain water.

4. 4

   Mash the sweet potatoes, adding about 1/3-1/4 cup of milk, 3 tbsp butter, and maple syrup (optional).

5. 5

   Spoon mixture into a lightly oiled 8x8 or 11x7 casserole dish.

6. 6

   Empty the can of whole berry cranberry sauce into a small bowl.

7. 7

   Using a fork, smash up the sauce until the sauce is only slightly lumpy (no need to smash the berries too much).

8. 8

   Layer on top of the sweet potatoes.

9. 9

   In another bowl, combine all of the remaining dry ingredients.

10. 10

    Make sure to mix well.

11. 11

    Melt the remaining butter and add to the dry ingredients.

12. 12

    The mixture will be slightly wet and crumbly.

13. 13

    Spoon over the cranberry sauce in an even layer.

14. 14

    Bake in preheated oven, uncovered, for about 25-30 minutes or until golden brown and bubbly around the edges.

15. 15

    This dish can be made in advance (night before or earlier in the day) and reheats nicely.

* Per serving · 4 servings · Values may vary.

No additional tips available.