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10 minutes
30 minutes
40 minutes
- 1 (14 ounce) can whole-berry cranberry sauce
- 2 (29 ounce) cans Bruce's Yams Cut Sweet Potatoes in Syrup, drained
- 1.5 cups slightly crushed cornflakes
- 3 tablespoons melted butter
- 0.5 teaspoon pumpkin pie spice
- Preheat the oven to 350 degrees F.
- Evenly coat the bottom of a 6-cup casserole dish with cranberry sauce.
- Dollop sweet potato chunks on top.
- Combine cornflake crumbs, melted butter, brown sugar, and pumpkin spice in a small bowl. Sprinkle the mixture evenly over the potatoes and bake until golden brown, about 30 minutes.
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