Sweet Potato, Pecan And Cranberry Surprise Recipe

directions

Preheat oven to 400 degrees F. Line a 9-inch round cake pan with aluminum foil and coat with nonstick cooking spray.

In a small bowl, mix together the melted margarine, brown sugar, cinnamon, nutmeg, cranberries and pecans; set aside.

Peel the potatoes and slice very thin (preferably with a food processor).

Spoon one-third cranberry mixture on the bottom of pan. Arrange one-third of the potato slices in concentric circles, overlapping in bottom of pan.

Spread one-third of cranberry mixture over potatoes. Top with another one-third potato slices, arranged in concentric circles. Top with remaining one-third cranberry mixture and repeat arranging potato slices on top. Coat a sheet of aluminum foil with nonstick cooking spray and cover potatoes tightly.

Bake for 45 minutes, uncover, and continue baking for an another 20 minutes or until brown and crisp on top and potatoes are tender.

Place serving plate on cake plate and invert immediately. Remove foil from top.

nutrition data

182 calories, 8 grams fat, 27 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.

reviews & comments

MotherT REVIEW:
November 20, 2011

I took this to a church potluck today, and, not only was it devoured, several women asked for the recipe! It was simple to make and a real crowd pleaser, except with some of the children who simply have forgotten how much they like sweet potatoes. Thanks for the recipe! I'll serve it at Thanksgiving, with marshmallows on top of some for the children who must have them.

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