Ingredients and Weight:
- 4 pounds sweet potatoes, peeled and cubed
- 12 ounces fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1/2 cup chopped walnuts (optional)
Preparation Time:
20 minutes
Cooking Time:
1 hour
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine sweet potatoes, cranberries, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Mix well.
- Spread the mixture into a 9x13-inch baking dish.
- Drizzle melted butter evenly over the sweet potato mixture.
- Sprinkle walnuts on top, if desired.
- Bake for 1 hour, or until sweet potatoes are tender and the top is lightly browned.
Nutritional Information (per serving):
- Calories: 250
- Fat: 10 g
- Saturated Fat: 5 g
- Cholesterol: 30 mg
- Sodium: 100 mg
- Carbohydrates: 40 g
- Dietary Fiber: 5 g
- Sugar: 25 g
- Protein: 3 g
Dish Characteristics:
- Sweet and savory flavors
- Vibrant colors from cranberries and sweet potatoes
- Warm and comforting
- Perfect for fall and winter gatherings
User Comments:
- "This dish was a hit at Thanksgiving! It was so easy to make and everyone loved it."
- "The combination of sweet potatoes and cranberries is perfect. I will definitely be making this again."
- "I love that this dish is not too heavy. It's perfect for a side dish or even as a light lunch."
Special Precautions and Tips:
- Use fresh cranberries for the best flavor.
- If you don't have walnuts, you can substitute another type of nut or leave them out entirely.
- Let the bake cool for a few minutes before serving to prevent the cranberries from bursting.
