Mallow Sweet Potato Bake
I put a light spin on a Thanksgiving classic with this recipe. This festive side captures the flavors of sweet potatoes and marshmallows and is perfect for bring-a-dish dinners.
—DELORES NICKERSON MUSKOGEE, OK
PREP: 70 MIN. • BAKE: 40 MIN. • MAKES: 12 SERVINGS
6 large sweet potatoes
3 tablespoons butter
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/2 cup dried cranberries, divided
1/3 cup orange juice
3/4 teaspoon salt
2/3 cup miniature marshmallows
1/3 cup chopped pecans
1. Preheat oven to 400°. Scrub and pierce sweet potatoes. Bake 45-55 minutes or until tender. Reduce oven setting to 350°.
2. Cut potatoes in half; scoop out pulp and place in a large bowl. Stir in butter until melted. Stir in the pineapple, 1/4 cup cranberries, orange juice and salt.
3. Transfer to an 11x7-in. baking dish coated with cooking spray. Cover and bake 30 minutes.
4. Uncover; sprinkle with marshmallows, pecans and remaining cranberries. Bake 8-10 minutes longer or just until marshmallows are puffed and lightly browned.