This is a great combination of flavors and it is very attractive.

  • 1 can (1-1/2 pounds) sweet potatoes
  • 1-1/2 cups fresh cranberries
  • 1/4 cup butter or margarine
  • 1/2 cup brown sugar

Topping - optional

  • 2 tablespoons chopped pecans or walnuts
  • 2 tablespoons quick-cooking oats
  • 2 tablespoons flour
  • 2 tablespoons brown sugar
  • 2 tablespoons cold butter or margarine

Butter a 1 quart baking dish. Place sweet potatoes in the dish. Cut into 2 inch chunks. In a small saucepan, combine cranberries, butter, and 1/2 cup brown sugar. Bring to a boil while stirring. Boil gently for 3 - 5 minutes or until cranberries have popped open. Pour over sweet potatoes. If a topping is desired, combine all topping ingredients in a small bowl. Using a knife, cut butter into dry ingredients until mixture is crumbly. Sprinkle over potatoes and cranberries. Cover and refrigerate until ready to bake.

Preheat oven to 350 degrees. Bake uncovered for 25 - 35 minutes or until heated through and topping is lightly brown.

Serves 6 Nutritional Information per serving without topping:

Calories 220

Fat, gm. 7

Protein, gm. 2

Carbs, gm. 38

Cholesterol, mg. 20

Fiber, gm. 4.4

Serves 6 Nutritional Information per serving with topping:

Calories 290

Fat, gm. 12

Protein, gm. 2

Carbs, gm. 44