Cranberry Pecan Sweet Potato Casserole
A delightful blend of sweet and nutty flavors, this casserole features vibrant sweet potatoes and cranberries topped with a crunchy pecan crust, perfect for holiday gatherings.
Ingredients
For the Casserole
- 4 cups diced sweet potatoes Cut into even-sized pieces for even cooking
- 1 cup brown sugar Adjust for sweetness if desired
- 1/2 cup orange juice
- 1 teaspoon vanilla
- 2 teaspoons pumpkin pie spice
- 1 cup dried cranberries
For the Topping
- 1/2 cup flour Use gluten-free flour to make gluten-free
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 cup butter Softened or melted
- 1/2 cup chopped pecans Toasted pecans enhance flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the diced sweet potatoes, brown sugar, orange juice, vanilla, pumpkin pie spice, and dried cranberries.
- Transfer the mixture to a greased casserole dish.
- In another bowl, mix flour, brown sugar, pumpkin pie spice, butter, and chopped pecans to create the topping.
Baking
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake for 30-35 minutes, or until the casserole is heated through and the topping is golden brown.
Serving
- This casserole is best served warm as a side dish during holiday meals.
- Pair it nicely with roasted meats and sprinkle extra chopped pecans on top before serving.
Notes
Can be made in advance and refrigerated or frozen for later use. Store leftovers in an airtight container for up to three days, or freeze for up to two months.