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Nutrition Facts
Serving Size 98 g
(Approx. 10 Servings)
Amount Per Serving
Calories 190 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 30 mg 1%
Total Carbohydrate 25 g 8%
Dietary Fiber 3 g 12%
Sugars 16 g
Protein 2 g
Vitamin A 120% Iron 4%
Vitamin C 15% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Walnut Sweet Potatoes with Cranberries
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 h 15 m
10  People


Recipe makes 10 Servings

3 large sweet potatoes
1/2 cup(s) H-E-B Brown Sugar, packed (plus 1 tablespoon for reserve)
6 Tbsp butter, melted (reserve 2 tablespoons)
2 cup(s) fresh cranberries
1/2 cup(s) orange, juiced
1/2 cup(s) walnuts, chopped
1 Tsp cinnamon
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Heat oven to 350°F.
Coat 9 x 13-inch baking dish with non-stick spray.
Cook sweet potatoes in microwave until tender. Cool slightly, then peel and cut potatoes into 1/4 inch slices.
Arrange half of potatoes in prepared dish; sprinkle 1/4 cup brown sugar over top. Drizzle with 2 tablespoons butter and top with half of cranberries.
Layer remaining sweet potatoes, brown sugar, butter and cranberries over top. Pour orange juice evenly over casserole.
Cover dish with foil. Bake 40 minutes.
Mix walnuts with reserve brown sugar, reserve butter, and cinnamon. After 40 minutes, remove dish from oven and sprinkle walnut mixture over top.
Return to oven and bake 5 or 10 minutes longer or until top is brown and bubbly.



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