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Donna's Sweet Potatoes and Cranberries

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

Cholesterol, mg. 30

Fiber, gm. 4.4

Note from Donna:

I have lots more recipes available in my MOM'S UPDATED RECIPE BOX 2nd edition cookbook. There are 300 recipes that are healthy, modern versions of all your family's favorite homestyle recipes.

If you would like a copy, I can send it to you and you can return a check after you receive it. -

$15 plus $1.50 postage.

mailto:dl.weihofen@hosp.wisc.edu


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