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 Abby's
Quick and Easy Cranberry Recipes for Holidays or Everyday,
Breads, Relish, Salad, and Pie Recipes
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SWEET POTATO CRANBERRY
CASSEROLE
6 lg. sweet potatoes or yams
2 lbs. fresh cranberries
Sugar, white (or honey)
Amaretto or almond extract
1/4 - 1/2 lb. butter
Approx. 1 c. pecans
1 c. oatmeal
1/3 c. whole wheat flour
1/2 c. packed brown sugar
Cook sweet potatoes in microwave or pressure cooker and, when
done, remove from jackets into a bowl. Add about 1/2 to 1 stick
of butter melted and 1/4 - 1/2 cup amaretto or almond extract.
Exact amount depends on how much potato there is. Cook down
cranberries to sauce in a little water. Sweeten with white sugar
until sweet but still quite tart. Prepare crisp topping by
working together with your fingers 1/2 stick butter, the
oatmeal, flour and the brown sugar like a regular crisp topping.
Add the pecans. In a large casserole layer sweet potato and
cranberries alternately and add topping. Bake fairly hot (375 or
so) until the crisp is crispy and the rest is heated through.
Can be made ahead and frozen for later baking.
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