Sweet Potato and Cranberry Casserole

Nut-free
High-Fiber
Low-Cholesterol
Low-Fat
Low-Sodium
Dish type
Dinner
Serves
8
Ready in
1 hour

Ingredients

  • 2 lbs. medium sweet potatoes
  • 1 can whole-berry cranberry sauce
  • 1 tsp. ground cinnamon
  • 2/3 cup flour
  • 2/3 cup packed light brown sugar
  • 2/3 cup quick-cooking rolled oats
  • 6 tbsp. butter
  • 1 cup miniature marshmallows

Directions

Prep Time
15 minutes
Cook Time
45 minutes
Ready in
1 hour
  1. Place sweet potatoes in a large pot; add enough water to cover. Bring to boiling. Cook, covered, 20 to 25 minutes or until tender; let cool.
  2. Preheat oven to 375°F. Coat a 2-quart casserole dish with nonstick cooking spray. Peel and mash potatoes. Stir in cranberry sauce and cinnamon. Spoon into casserole dish.
  3. In a medium bowl combine flour, sugar and oats; cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Spoon over sweet potato mixture. Bake 20 minutes. Top with marshmallows and bake 5 minutes more or until golden brown.

Nutritional Information

Serving Size
1
Per Serving
Calories 370, Calories Fat 81, Total Fat 9g, Saturated Fat 5g, Cholesterol 22mg, Sodium 50mg, Carbohydrate 70g, Protein 3g
Serving Size1
Calories370
Calories Fat81
Calories (fat) extra22
Total Fat9g
Total Fat (extra)14
Saturated Fat5g
Saturated Fat (extra)30
Trans Fat0g
Cholesterol22mg
Cholesterol (extra)8
Sodium50mg
Sodium (extra)2
Potassium428mg
Carbohydrate70g
Carbohydrate (extra)24
Fiber4g
Fiber (extra)16
Sugars40g
Protein3g
Omega30g
Vitamin A13528IU
Vitamin A (extra)270
Vitamin C13mg
Vitamin C (extra)25
Iron1mg
Iron (extra)10