Rate this recipe
4.3/5
(3 Votes)
Ingredients
- Topping:
- 2 lbs sweet potatoes, peeled and quartered
- 1/2 c brown sugar, packed
- 1/4 butter, cut up
- 1/4 sweetened condensed milk
- 2 eggs, beaten
- 1/2 c fresh or frozen cranberries, chopped
- 1/3 c dried cranberries
- 3 TBs orange juice
- 1 c pecans, chopped
- 1/4 c brown sugar, packed
- 1 TB butter, melted
- 1 TB flour
Details
Servings 1
Adapted from keyingredient.com
Preparation
Step 1
Cook sweet potatoes until tender. (Microwave about 8 minutes or boil about 25 minutes.) Drain and mash potatoes.
Preheat oven to 350.
For topping, cover dried cranberries with orange juice and let stand 15 minutes.
In a bowl with mashed potatoes; stir in brown sugar, butter, sweetened condensed milk. Let cool for 5 minutes and then add eggs and fresh or frozen cranberries; mix. Transfer potato mixture to a greased baking dish.
Topping:
In a medium bowl, combine topping ingredients (dried cranberries, juice, pecans, brown sugar, melted butter and flour) and toss. Sprinkle topping on potatoes.
Bake, uncovered, for 35 minutes or until 160F.
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