LAYERED SWEET POTATO AND CRANBERRY CASSEROLE
I peeled and cut my potatoes and then baked the whole thing. It took longer to cook, but oh, so worth the wait. It was scrumptious! Very good as an addition to a Thanksgiving or Christmas meal, very hearty and sweet and tangy, all at the same time. I loved the apple cider, probably will never use the orange juice it calls for....
Provided by June Strothenke
Categories Side Casseroles
Time 55m
Number Of Ingredients 10
Steps:
- 1. Cook sweet potatoes, drain and cool slightly. Peel and cut into 1/4 inch slices. (I peeled and cut first. Took a longer cooking time. Good for a time bake oven. Picture shown is prior to cooking.) Arrange half sliced potatoes in greased 1 1/2 quart casserole and sprinkle with 1/4 cup brown sugar.
- 2. Dot with butter and sprinkle 1/2 cup cranberries over top. Cover with remaining sweet potatoes, brown sugar and cranberries. Pour juice over all.
- 3. Cover and bake at 350 degrees for 45 minutes. Uncover, distribute walnut topping over top and bake 10 minutes longer.
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