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Sweet Potato Casserole With Cranberries

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  Sweet potatoes 2 Large
  Apple cider 1 Cup (16 tbs)
  Chopped dried apricots 3⁄4 Cup (12 tbs)
  Dried cranberries 1⁄2 Cup (8 tbs)
  Yogurt spread 1 Tablespoon (Such As Brummel And Brown)
  Light brown sugar 3 Tablespoon
  Salt 1⁄4 Teaspoon

1. Preheat oven to 400°.
2. Wrap sweet potatoes in foil and place on a baking sheet. Bake at 400° for 1 hour.
3. Bring apple cider to a boil in a small saucepan. Add apricots and cranberries; remove from heat. Cover and let stand 15 minutes.
4. Scoop pulp from potatoes; place pulp in a large mixing bowl. Add yogurt-based spread. Beat with a mixer at medium speed until smooth.
5. Remove fruit from apple cider with a slotted spoon, reserving 1 tablespoon cider; discard remaining cider. Add fruit, 1 tablespoon cider, brown sugar, and salt to potato mixture. Stir well. Spoon mixture into a 2-quart baking dish coated with cooking spray.
6. Bake at 400° for 10 minutes or until thoroughly heated.

Recipe Summary

Main Dish
Sweet Potato

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