CRANBERRY STREUSEL SWEET POTATOES

CRANBERRY STREUSEL SWEET POTATOES image

Provided by Marge Taggart

Time 45m

Number Of Ingredients 11

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6 medium dark-orange sweet potatoes (2 lbs., or 3 cups mashed), peeled and cut into small pieces.
3 Tbsp butter, melted
1 Tbsp brown sugar
1 tsp cinnamon, ground
1/2 tsp salt
TOPPING:
1/2 c soft bread crumbs (about 1 slice bread) - optional: japanese style panko seasoned bread crumbs
1/2 c dried cranberries
1 Tbsp brown sugar
1/4 c coarsely chopped pecans
2 Tbsp butter, melted

Steps:

1. Place sweet potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover pan and heat to boiling; reduce heat. Simmer covered 10 to 15 minutes or until potatoes are tender when pierced with a fork; drain. Return potatoes to saucepan. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
2. Heat oven to 350 degrees. Mash potatoes in warm saucepan and mix well with 3 tablespoons melted butter, 1 T. brown sugar, 1 t. cinnamon and 1/2 t. salt. Mix 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.
3. Bake uncovered about 30 minutes or until potatoes are hot and topping mixture is golden brown.
4. NOTE: You can make these potatoes a day ahead. Just follow the directions through Step 2, then cover and refrigerate up to 24 hours. Bake uncovered 45 to 60 minutes or until potatoes are hot and topping mixture is golden brown.