CRANBERRY-TOPPED SWEET POTATOES

Cranberry-Topped Sweet Potatoes image

Homemade mashed sweet potatoes you can make ahead! Bake this side dish with cranberries and nuts.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 7

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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

Steps:

Place 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.
Heat 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.
Bake uncovered about 30 minutes or until potatoes are hot and topping mixture is golden brown.

Nutrition Facts : Calories 195, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 210 mg