Cranberry Sweet Potato Casserole

• Gluten free

• Produce

  • 1 cup Cranberries
  • 1 Orange
  • 1/2 cup Pomegranate arils
  • 3 Sweet potatoes, large

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1/2 tsp Cinnamon

• Nuts & Seeds

  • 1/3 cup Pecans

• Dairy

  • 1/2 stick Butter

• Desserts

  • 1 cup Marshmallows

Found on homemadeinterest.com

Description

Ingredients

• 3 large Sweet potatoes, sliced into ¼ thick slices
• ½ stick Butter, melted
• ½ c Brown Sugar, divided
• 1 c. Cranberries
• ½ tsp. Cinnamon
• 1 Orange, zested and juiced
• 1 c Marshmallows
• ⅓ c. Pecans, roughly chopped
• ½ c. Pomegranate arils

Directions

• Preheat oven to 400F
• Grease a 9x13 baking dish.
• Toss the sweet potato slices in the melted butter then lay a single layer in the bottom of the casserole dish.
• Sprinkle the layer with ¼ cup of brown sugar.
• Place another layer of sweet potato slices covering the gaps in the first layer.
• Sprinkle with the remaining brown sugar.
• Scatter the cranberries over the top of the sweet potatoes and sprinkle with orange zest. Pour the juice of the orange over the sweet potatoes.
• Sprinkle with cinnamon.
• Cover the dish with aluminum foil and bake for 45-50 minutes or sweet potatoes are soft.
• Remove the foil and sprinkle the top with marshmallows then return to the oven for 5 minutes or until marshmallows are toasted.
• Sprinkle top of the casserole with the pecans and pomegranate arils.
• Enjoy!