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

Time 1h15m

Yield 8

Number Of 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

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