Cranberry Sweet Potato Casserole recipe

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Ingredients

1 (14 ounce) can whole-berry cranberry sauce
2 (29 ounce) cans Bruce's Yams Cut Sweet Potatoes in Syrup, drained
1 ½ cups slightly crushed cornflakes
3 tablespoons melted butter
2 tablespoons brown sugar
½ teaspoon pumpkin pie spice

Nutrition Info

300 calories
carbohydrate: 66.4 g
cholesterol: 7.6 mg
fat: 2.9 g
fiber: 3.2 g
protein: 0.9 g
saturatedFat: 1.8 g
servingSize: -
sodium: 165.9 mg
sugar: 15.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 350 degrees F.

  2. Spread cranberry sauce into the bottom of a 6-cup casserole dish.

  3. Spoon sweet potato chunks over the top.

  4. In a small bowl, stir together the cornflake crumbs, melted butter, brown sugar, and pumpkin spice. Scatter evenly over the top of the potatoes and bake for 30 minutes, or until golden brown.

Recipe Yield

1 6-cup casserole

Recipe Note

This quick and easy casserole combines two traditional holiday foods, sweet potatoes and cranberries, into one delicious dish.

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