Cranberry Streusel Sweet Potatoes
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Delicious, not especially sweet and simple! A great addition to your holiday table. I used 1/3 cup panko bread crumbs instead of the soft crumbs and it made a lovely crunch to the topping. You may make the sweet potato part the day before and then cook with streusel 30 minutes before serving.
- Ready In:
- 1hr 20mins
- Serves:
- Units:
ingredients
- 6 medium sweet potatoes, peeled
- 2 tablespoons butter, melted
- 1⁄2 teaspoon salt
- 1⁄2 cup soft breadcrumbs (1 slice)
- 1⁄4 cup dried cranberries
- 1⁄4 cup pecans, coarsely chopped
- 2 tablespoons butter, melted
directions
- Place sweet potatoes in a 3 quart saucepan; add enough water to cover.
- Cover and heat to boiling; reduce heat.
- Simmer 20 to 25 minutes or until tender; drain well.
- Mash potates and mix well with 2 tablespoons melted butter (I mixed them in a table top mixer so my hands were free to do other stuff - made a lovely smooth fluffy texture!).
- Spoon into ungreased 1-quart casserole.
- Mix remaining ingredients; sprinkle over the potatoes.
- Bake uncovered at 350 degrees for about 30 minutes or until heated through and streusel mixture is golden brown.
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RECIPE MADE WITH LOVE BY
@MA HIKER
Contributor
@MA HIKER
Contributor
"Delicious, not especially sweet and simple! A great addition to your holiday table. I used 1/3 cup panko bread crumbs instead of the soft crumbs and it made a lovely crunch to the topping. You may make the sweet potato part the day before and then cook with streusel 30 minutes before serving."
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