Cranberry Sweet Potato Casserole With Crumb Topping |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe is a Thanksgiving standard in our family. I found this recipe in a magazine many years ago but have made variations to be able to call it my own. The nuts and marshmallows are optional. Ingredients:
4 (31 ounce) cans yams, drained |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
3/4 cup fresh cranberries |
1 cup walnut pieces or 1 cup pecan pieces (optional) |
1/2 cup oatmeal (not instant) |
1/4 cup flour |
1/2 cup packed brown sugar |
1/4 teaspoon cinnamon |
1/4 teaspoon nutmeg |
2 tablespoons cold butter or 2 tablespoons margarine |
1/2 cup marshmallow |
Directions:
1. Preheat over to 350 degrees.
2. Spray a 13x9 inch pan with cooking spray.
3. Cut yams into one inch cubes.
4. Place in baking dish.
5. Add in the cranberries and nuts.
6. Sprinkle with cinnamon and nutmeg.
7. Prepare Topping:.
8. Mix oatmeal, flour, packed brown sugar, cinnamon and nutmeg together in a separate bowl.
9. Cut in the butter.
10. Consistancy should be lumpy.
11. Sprinkle over the top of the Yam mixture.
12. Bake at 350 degrees for 30 minutes.
13. The cranberries should have burst.
14. Sprinkle marshmallows on top and bake five more minutes or until marshmallows are browned.
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