Sweet Potatoes with Cranberries & Pineapple

Sweet Potatoes with Cranberries & Pineapple

We like to add a colorful and tasty zing to our sweet potatoes by adding cranberries and pineapple. They compliment and accent the natural sweetness while also adding a tangy dimension.
  • Prep: 15 min
  • Cook: 30 min
  • Total: 45 min
  • Serves 8 to 10
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.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/sweet-potatoes-with-cranberries-and-pineapple/). Adapted from the kitchen of Cathryn Conroy.
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