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Cranberry-and-Sweet Potato Bake

  • 8servings
  • 212calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, D, P
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (15-ounce) cans sweet potatoes, drained

  2. 1 (8-ounce) can crushed pineapple in juice, drained

  3. 2 tablespoons butter or stick margarine, melted

  4. 1/4 teaspoon salt

  5. 1/8 teaspoon ground nutmeg

  6. Dash of black pepper

  7. 1 large egg

  8. 1 (16-ounce) can whole-berry cranberry sauce, divided

  9. Cooking spray

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°.

  2. Combine sweet potatoes and pineapple in a large bowl; mash with a potato masher. Stir in butter, salt, nutmeg, pepper, and egg. Swirl in 1 cup cranberry sauce. Spoon 1/3 cup sweet potato mixture into each of 8 (4-ounce) ramekins coated with cooking spray. Top each with 1 tablespoon cranberry sauce. Bake at 350° for 40 minutes.

  3. Note: A 1-quart casserole may be substituted for ramekins. Bake at 350º for 40 minutes

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