Cranberry Sweet Potato Bake

  • Don’t tell the kids but here is a healthier version of a traditional sweet potato casserole.  This cranberry sweet potato bake may be healthier but don’t let that fool you because it is so yummy!  My kids devoured it!

    Every year I usually make the same sweet potatoes loaded with butter, brown sugar and of course marshmallows.  It’s not that it doesn’t taste good, it’s more I’m terrified to see the nutritional information one serving would have.  So this lighter, healthier cranberry sweet potato bake was born.

    Cranberry Sweet Potato Bake

    It gets its sweetness from orange juice!  I also cut way back on the amount of butter and added dried cranberries for added flavor and some pecans for crunch.  Of course I couldn’t totally get rid of the mallows so I just used a sprinkling instead of covering the whole dish with them.    Needless to say it was a hit, we all really liked this version and secretly I like it better than the old stand-by.  So if your looking to healthify your Thanksgiving  table give this one a try.  🙂
    Cranberry Sweet Potato Bake

    Cranberry Sweet Potato Bake
    Prep Time
    15 mins
    Cook Time
    55 mins
    Total Time
    1 hr 10 mins
     
    Course: Side Dish, Vegetable
    Servings: 6
    Author: Countryside Cravings
    Ingredients
    • 3 medium sweet potatoes
    • 1/3 cup orange juice
    • 2 tablespoons butter melted
    • 1/4 teaspoon salt
    • 1/4 cup dried cranberries
    • 1/3 cup marshmallows
    • 2 tablespoons chopped pecans
    Instructions
    1. Preheat oven to 350 degrees F.
    2. Scrub and peel your sweet potatoes. Cut potatoes into 1/2" cubes. Place in a lightly greased 8x8 baking dish. (I have also used a 1.5 qt. baking dish).
    3. In a small bowl combine the orange juice, melted butter and salt. Pour over the sweet potatoes. Top with cranberries and cover. Bake for 45 minutes or until fork tender. Optional: Stir your potatoes half way through the baking process to coat them with that yummy orange juice!
    4. Uncover and sprinkle with marshmallows and pecans. Return to oven for an additional 8-10 minutes or until marshmallows are all puffy.

     

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