Some people call them yams and others call them sweet potatoes. They are essentially the same great, nutritious vegetable. Canned sweet potatoes work well in this recipe and the cranberries add interest and zest. It is super easy to make.
1 can (40 ounces) yams or sweet potatoes,* drained 2 cups fresh or frozen cranberries 1/2 cup brown sugar 1/2 cup quick-cooking oats 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 4 tablespoons butter or margarine, melted
Preheat oven to 350 degrees. Butter a 2 quart casserole.
Cut sweet potatoes into 2 inch chunks. Place in casserole dish and top with cranberries.
In a small bowl, combine brown sugar, oats, cinnamon, and nutmeg. Stir until mixed. Sprinkle over sweet potatoes and cranberries. Drizzle with butter. Cover with foil.
Bake for 45-55 minutes or until cranberries have popped and are tender.
*Note: Fresh sweet potatoes can be used if they are peeled, cubed and boiled until tender.
Nutritional Information per serving:
Calories: 245 Fat, gm.: 3 Protein, gm.: 45 Carbs, gm.: 15 Cholesterol, mg.: 5.8 Fiber, gm.: 6