Sweet potato casserole with crumb topping & cranberries.
1. In an 8-10 qt pot of boiling water, cook the sweet potatoes until tender when pierced with a fork, 25-30 minutes. Drain & cool until easy to handle.
2. Meanwhile, combine the flour, brown sugar, & 1/2 of the butter, cubed, in a large bowl. Cut butter into flour until it clings together. Spread in a shallow baking pan & freeze until ready to use.
3. Preheat oven to 350 degrees. Melt remaining butter. Peel skin from potatoes, return to pot, and mash. Fold in the remaining 1/2 cup of the butter, marshmallow cream, vanilla, & salt. Spread mixture evenly in a 3 qt rectangular baking dish.
4. Pile frozen crumb topping over sweet potato mixture. Top with cranberries. Bake for 45-50 minutes or until topping is lightly golden.
To reheat:
Bake the casserole as directed. Bake, loosely covered at 350 degrees for 20 minutes or until heated through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 26 Servings | ||
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Calories: 188 | ||
Calories from Fat: 64 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 10 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 18.8mg | 6 % | |
Sodium 110.4mg | 4 % | |
Potassium 370.4mg | 10 % | |
Total Carbohydrate 30.1g | 9 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 26.7g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 188
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