Ingredients
2 large cans sweet potatoes
1 can whole berry cranberry sauce
1/2 stick margarine
1/2 c. brown sugar
1 c. dry oatmeal
1/2 tsp. cinnamon
Method
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 350°. Drain sweet potatoes; chop into smaller chunks and place into a large casserole dish. Stir in cranberry sauce. In separate bowl, combine remaining ingredients and mix to make a crumble mixture. Stir half of the crumble mixture into the sweet potato and cranberry sauce mixture. Reserve the other half of the crumble mixture to sprinkle on top of the dish. Bake for 30 minutes, uncovered.