Ingredients
Scale
- 4 medium sweet potatoes, peeled and sliced
- 2 cups fresh cranberries
- 1 cup heavy cream (or half-and-half)
- 1/4 teaspoon nutmeg
- 1 cup breadcrumbs, plain or seasoned
- 2 tablespoons butter, for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and slice your sweet potatoes into thin rounds—about ¼ inch thick.
- In a mixing bowl, combine heavy cream (or half-and-half) with salt, pepper, and nutmeg. Whisk until well blended.
- In a greased baking dish, layer half of the sweet potato slices at the bottom. Sprinkle half of the cranberries on top and then pour half of your creamy mixture over them. Repeat this layering until all ingredients are used.
- Sprinkle breadcrumbs evenly over the top layer, then dot with small pieces of butter.
- Cover your dish with aluminum foil and bake in your preheated oven for about 40 minutes. Then remove the foil and let it bake for an additional 20-25 minutes until golden brown on top.
Notes
Store leftovers in an airtight container.
Reheat gently in the oven.
Serve with a green salad.
Use fresh herbs for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg