This is a great way to use up holiday leftovers. My family likes it so well we make it several times during the year, using ground turkey or chicken when we don't have leftovers. Either way, it's quick, easy, and delicious. I hope you enjoy it as much as we do!
1Melt the butter in a medium-sized, microwave-safe mixing bowl. Put your leftover sweet potatoes into the bowl, with marshmallows, or nuts, or whatever you cook them with! If you use them straight from the can you'll want to add the brown sugar. Add salt and ginger. Get out your mixer, and beat everything together, until well blended and the lumps are broken up. Stir in meat.
2Turn out the sweet potato mixture into a 2 qt. baking dish that has been sprayed with food release. Bake at 350 degrees for about 35-45 min, until hot through.
3While the sweet potato mixture is baking, measure out your cranberry sauce. Whole berry is best, but the jellied kind works, too. Scramble it up with a fork, so it will spread easily. Stir in the honey if you'd prefer that to the marshmallow topping.
4Spread the cranberry sauce over the top of the casserole, sprinkle with marshmallows, and return it to the oven for another 5-10 minutes, until the marshmallows are soft and lightly browned.
5Serve and enjoy with leftover green salad or green beans.
Quick, easy, delicious!