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CRANBERRY SWEET POTATO BAKE

Makes 8 Servings

• 2 (15.5-ounce) cans sweet potatoes, drained and cut into 1/2-inch cubes
• 3/4 cup dried cranberries
• 1/2 cup raisins
• 1 large apple, peeled and cut into 1/2-inch cubes
• 1/4 cup butter or margarine, melted
• 1/2 cup sugar
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup cranberry/apple juice
• 1/3 cup pecan halves


1. Preheat oven to 350°F.

2. Combine sweet potatoes, dried cranberries, apple, and raisins in a large mixing bowl.

3. Combine butter, sugar, and spices in a separate bowl. Add to sweet potato mixture, tossing to coat.

4. Place in a shallow 2-quart casserole dish. Pour juice over top of casserole.

5. Cover and bake for 20 minutes or until heated through, stirring occasionally.

6. Stir in pecans and cook, uncovered, 5 more minutes.

7. Let casserole sit 10 minutes before serving.

Food & Nutrition Service, USDA
 

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