Sweet Potatoes with Cranberries & Pineapple

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• Sweet Potatoes with Cranberries & Pineapple

• 4 to 5 large sweet potatoes or yams
• Peel the sweet potatoes and chop into 1 to 2 inch thick slices. Place in a large stock pot and fill with water until potatoes are completely submerged and are able to float with about ½ inch of room.
• Boil over high heat until potatoes are tender, approximately 30 minutes.
• 4 tablespoons butter
• ¼ cup milk
• ¼ teaspoon salt, or to taste
• 1/8 teaspoon pepper, or to taste
• Once tender, drain potatoes and place in a large mixing bowl. Add butter or margarine, milk, and season with salt and pepper. Whip the potatoes for one to two minutes until butter is well mixed.
• 1 teaspoon nutmeg, or to taste
• ½ teaspoon cinnamon, or to taste
• Add nutmeg and cinnamon and whip potatoes until smooth and creamy.
• 15 ounces whole berry cranberry sauce
• 1 small can of crushed pineapples, undrained
• Stir in cranberries and crushed pineapple.
• Make Ahead Tip
• You can make this one or two days in advance of a large dinner. Place in a air-tight container in the refrigerator. To reheat before serving, place in an oven safe bowl and bake at 350°F until hot, about 1 hour.

• 4 to 5 large sweet potatoes or yams
• 4 tablespoons butter
• ¼ cup milk
• ¼ teaspoon salt, or to taste
• 1/8 teaspoon pepper, or to taste
• 1 teaspoon nutmeg, or to taste
• ½ teaspoon cinnamon, or to taste
• 15 ounces whole berry cranberry sauce
• 1 small can of crushed pineapples, undrained

1. Peel the sweet potatoes and chop into 1 to 2 inch thick slices. Place in a large stock pot and fill with water until potatoes are completely submerged and are able to float with about ½ inch of room.
2. Boil over high heat until potatoes are tender, approximately 30 minutes.
3. Once tender, drain potatoes and place in a large mixing bowl. Add butter or margarine, milk, and season with salt and pepper. Whip the potatoes for one to two minutes until butter is well mixed.
4. Add nutmeg and cinnamon and whip potatoes until smooth and creamy.
5. Stir in cranberries and crushed pineapple.
6. You can make this one or two days in advance of a large dinner. Place in a air-tight container in the refrigerator. To reheat before serving, place in an oven safe bowl and bake at 350°F until hot, about 1 hour.