Cranberry-And-Sweet Potato Bake
- 2 (15-ounce) cans sweet potatoes, drained
- 1 (8-ounce) can crushed pineapple in juice, drained
- 2 tablespoons butter or stick margarine, melted
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- Dash of black pepper
- 1 large egg
- 1 (16-ounce) can whole-berry cranberry sauce, divided
- Cooking spray
- Preheat oven to 350u0b0.
- Combine sweet potatoes and pineapple in a large bowl; mash with a potato masher. Stir in butter, salt, nutmeg, pepper, and egg. Swirl in 1 cup cranberry sauce. 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. Bake at 350u0b0 for 40 minutes.
- Note: A 1-quart casserole may be substituted for ramekins. Bake at 350u0b0 for 40 minutes
sweet potatoes, pineapple, butter, salt, ground nutmeg, black pepper, egg, wholeberry, cooking spray
Taken from www.myrecipes.com/recipe/cranberry-and-sweet-potato-bake (may not work)