1 (14 ounce) can sweet potatoes, drained
2 (15 ounce) cans sliced mandrills
1 (12 ounce) container frozen chopped cranberries
1 (10.75 ounce) can condensed cream of cranberry sauce
1 cup sliced walnuts
4 cups butter, softened
2 cups milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
Place the sweet potatoes in a blender and finely chop. Add the cranberries, cream of cranberry sauce, walnuts and butter. Mix well, weather permitting. Transfer to the prepared pan.
Place the cranberry sauce over the sweet potatoes, sprinkle with a teaspoon of butter and sprinkle back with sliced cranberries. Sprinkle the cranberry sauce on top of the sweet potatoes. Sprinkle the top with the vanilla extract. Cover the pan with foil and bake in preheated oven for approximately 20 minutes.
Remove foil and bake for 25 minutes in the oven. Remove pan from oven and let sit for at least an hour in warm water. Let cool completely before slicing and serving. Store wrapped and used in airtight plastic containers.
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