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Prep 15 mins
Cook 45 mins
Yummy side dish for any season. I tend to eat sweet potatoes instead of white potatoes all year around. Good side for the holidays too!
- Combine the cranberry juice, milk, salt, sugar, and sweet potatoes in a medium saucepan.
- Cover and cook over low heat, stirring occasionally, until the potatoes fall apart, about 35-45 minutes.
- Remove from heat and mash with a potato masher (or ricer) in the saucepan, or transfer to a suitable dish for mashing if using a nonstick saucepan.
- Stir in dried cranberries and pepper.
We took this dish to a Small Group luncheon and it went over very well. I did make a few changes because I don't use whole milk, 1.I used heavy cream instead 2.I covered the top with small marshmellows. I found out it really does not need them.