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Cranberry-Almond Sweet Potatoes

Prep time: 10minutes
Cook time: 55 minute
Servings: 6


6 medium deep orange colored sweet potatoes, peeled (3 pounds)
1/4 cup packed brown sugar
1/4 cup butter
1/2 teaspoon salt
1/2 cup buttery round cracker crumbs (about 14 crackers)
1/2 cup Salad Pizazz!® Orange Cranberry Almondine™


Place potatoes in 3-quart saucepan; add enough water to cover. Cover and bring to a boil; reduce heat. Simmer 20 to 25 minutes or until tender; drain well. Shake potatoes in saucepan over low heat to dry. Heat oven to 350º. Mash potatoes with brown sugar, 2 tablespoons of the butter and salt until no lumps remain. Spoon into ungreased 1-quart casserole. Melt remaining butter. Combine melted butter and remaining ingredients including Salad Pizazz!® Orange Cranberry Almondine™; sprinkle over potatoes. Bake uncovered about 20 to 30 minutes or until heated through and topping is golden brown (cover with foil if necessary to prevent over-browning).