Blood Orange Baked Sweet Potatoes

Ingredients:
3 sweet potatoes
1 egg
3 Tbsp. Blood Orange Olive Oil
3/4 c. brown sugar, divided
1 tsp cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 1/2 c. pecans, chopped
1/2 c. cranberries, finely chopped

Peel and cube sweet potatoes into 1 " pieces. Bring a pot of water to boil and add sweet potatoes. Boil for 10 - 15 minutes or until soft and easily pierced with a fork. Drain and pour potatoes into a large bowl.

Preheat oven to 400F.

Add 1 egg, 2 Tbsp. olive oil, 1/4 c. brown sugar, cinnamon, nutmeg and salt to the bowl of sweet potatoes and mash to combine. Pour the remaining 1 Tbsp. olive oil into a 2 qt. or 9" casserole dish and swirl to coat well. Spread the sweet potatoes into it smoothing the top.

Evenly sprinkle the pecans and finely chopped cranberries over the sweet potatoes, then top with the remaining brown sugar. Bake in a preheated oven for 30 minutes, then switch the oven to broil and broil for 2 - 3 minutes to caramelize the topping, if needed. Let rest 5 minutes before serving.

Store leftovers in an airtight container in the fridge for up to four days.