Cranberry Sweet Potato Casserole
Ingredients
1 (14 oz) can whole berry cranberry sauce
2 (20 oz) cans Bruce’s Yam Cut Sweet Potatoes in Syrup; drained
1-1/2 cups slightly crushed corn flakes
3 tablespoons melted butter
2 tablespoons brown sugar
1/2 teaspoon pumpkin pie spice
Directions
Heat oven to 350 degrees F.
Spread cranberry sauce in the bottom of a 6 cup casserole dish.
Spoon sweet potato chunks over the top.
In a small bowl, stir together the corn flake crumbs, melted butter, brown sugar and pumpkin spice.
Scatter evenly over the top of the potatoes and bake for 30 minutes until golden brown.
