Sweet Potato Bake

Sweet potatoes are a staple of Thanksgiving dinner.  I actually don't like sweet potatoes, but I'm told by everyone else that this turned out really well.

Yield: 12 servings


  • 6 large sweet potatoes (or 4 huge sweet potatoes)
  • 3 tbsp butter
  • 1 can (8 oz.) crushed pineapple, undrained
  • 1/2 cup dried cranberries, divided
  • 1/3 cup orange juice
  • 3/4 tsp salt
  • 2/3 cup miniature marshmallows
  • 1/3 cup chopped pecans


  1. Bake the sweet potatoes at 400°F for 45-55 minutes until tender.
  2. Cut the potatoes in half and scoop out the innards into a bowl.  Mix in the butter, pineapple, 1/4 cup cranberries, orange juice, and salt.
  3. Transfer to a greased casserole dish.
  4. If making ahead, you can cover and store in the refrigerator at this point.
  5. Cover with aluminum foil and bake at 350°F for 30-35 minutes.
  6. Remove the foil.  Sprinkle with remaining cranberries, marshmallows, and pecans.  Return to the over for 5-10 minutes until the marshmallows are melted.

Adapted from Taste of Home.