Homemade mashed sweet potatoes you can make ahead! Bake this side dish with cranberries and nuts.
Cranberry-Topped Sweet Potatoes
- Prep Time 15 min
- Total 1 hr 15 min
- Servings 8
- Ingredients 7
Ingredients
- 6 medium dark-orange sweet potatoes (2 pounds), peeled and cut into small pieces
- 2 tablespoons butter or margarine
- 1/2 teaspoon salt
- 1/2 cup soft bread crumbs (about 1 slice bread)
- 1/4 cup dried cranberries
- 1/4 cup coarsely chopped pecans
- 2 tablespoons butter or margarine, melted
Instructions
-
Step1Place sweet potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until potatoes are tender when pierced with a fork; drain. Return potatoes to saucepan. Heat potatoes over low heat about 1 minute, shaking pan often to keep potatoes from sticking and burning, to dry potatoes.
-
Step2Heat oven to 350°. Mash potatoes, 2 tablespoons butter and the salt in medium bowl with potato masher or electric mixer on low speed until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.
-
Step3Bake uncovered about 30 minutes or until potatoes are hot and topping mixture is golden brown.
Nutrition
195
Calories
9g
Total Fat
2g
Protein
26g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 195
- Calories from Fat
- 80
- Total Fat
- 9g
- Saturated Fat
- 4g
- Cholesterol
- 15mg
- Sodium
- 210mg
- Total Carbohydrate
- 26g
- Dietary Fiber
- 3g
- Protein
- 2g
% Daily Value*:
Exchanges:
1 Starch; 1 Fruit; 1 Fat;Tips from the Betty Crocker Kitchens
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