photo by Randy Mayor

by Neissa Brown Springmann

For at least the past five years I have prepared this delicious, healthy and beautiful dish for both Thanksgiving and Christmas Dinner. (I like to bake it in a 1-quart casserole dish instead of in ramekins.) So I thought I’d pass it along for those of you looking for a dish for your upcoming Thanksgiving celebration —  consider trying this one out!  It’s always a hit with my family.

Cranberry & Sweet Potato Bake
from Cooking Light Magazine

• 2 (15 oz) Cans of sweet potatoes, drained or two to three large boiled sweet potatoes
• 1 (8-oz) Can crushed pineapple in juice, drained
• 2 T Butter, melted
• 1/4 tsp salt
• 1/8 tsp ground nutmeg
• Dash of black pepper
• 1 Large egg
• 1 (16 oz) Can whole-berry cranberry sauce Cooking spray

Preparation

1. Preheat oven to 350°.
2. Combine sweet potatoes and pineapple in a large bowl; mash with a potato masher.
3. Stir in butter, salt, nutmeg, pepper, and egg.
4. Swirl in 1 cup cranberry sauce.
5. Spoon 1/3 cup sweet potato mixture into each of 8 (4-ounce) ramekins coated with cooking spray. Top each with 1 tablespoon cranberry sauce.
6. Bake at 350° for 40 minutes.

*Note: A 1-quart casserole may be substituted for ramekins. (Bake at 350º for 40 minutes)

Enjoy!

OTHER HEALTHY RECIPES YOU MIGHT ALSO ENJOY:

• Roasted Butternut Squash with Honey and Cinnamon
• Chocolate Coconut Truffles made with Coconut Oil & Honey
• Gluten-Free Peanut Butter Protein Bars