This is an easy make-ahead recipe that will add color to your Thanksgiving table.
- 4 cups fresh sweet potatoes, peeled and diced
- 1-1/2 cups fresh cranberries, cut cranberries in half
- 2 tablespoons flour
- 1/2 cup brown sugar
- 1/2 cup quick-cooking oats
- 1/2 teaspoon cinnamon
- 4 tablespoons butter, melted
Butter a 2 quart casserole dish. In a pan of salted boiling water, cook sweet potatoes 8-10 minutes or until just tender. (Do not overcook.) Drain and cool with cold running water. Drain well. Place in a large bowl. Add cranberries.
In a small bowl, combine flour, brown sugar, oats, cinnamon, and butter. Stir until blended. Spoon into the bowl of sweet potatoes and cranberries. Stir gently until mixed. Cover and refrigerate until ready to bake.
When ready to bake, preheat oven to 350 degree. Cover with foil and bake for 40 - 50 minutes or until cranberries have popped and are tender.
Nutritional information per serving (8)
Fat, gm.: 6
Protein, gm.: 2
Carbs, gm.: 32
Cholesterol, mg.: 15
Fiber, gm.: 3