Sweet Potato Cranberry Crunch
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raw fresh cranberries (or a couple hand fulls of dried cranberries)
Boil sweet potatoes in large pot of water until almost cooked through. You want them to be slightly firm, so that they will be easy to cut.
Let sweet potatoes cool then peel and cut into 3/4 to 1 inch cubes.
Place cut sweet potatoes in casserole dish, add the cranberries and mix.
Combine all dry ingredients into medium size bowl.
Cut butter into dry ingredients to make a crumb mixture.
Toss 1 cup of crumb mixture with sweet potatoes.
Sprinkle remaining crumb mixture on top of sweet potatoes.
Bake at 350 degrees for 35 minutes.