Cranberry Pecan Sweet Potato Casserole
A delightful blend of sweet and nutty flavors in a vibrant casserole perfect for holiday gatherings.
Ingredients
For the sweet potato mixture
- 4 cups diced sweet potatoes Cut into even-sized pieces
- 1 cup brown sugar Adjust for sweetness if desired
- 1/2 cup orange juice
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice Plus more for topping
- 1 cup dried cranberries
For the topping
- 1/2 cup flour Use gluten-free flour for a gluten-free version
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 cup butter Melted and combined with other topping ingredients
- 1 cup chopped pecans Can be toasted before adding for added flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine 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, melted butter, and chopped pecans to create the topping.
- Sprinkle the topping evenly over the sweet potato mixture.
Baking
- Bake for 30-35 minutes, or until the casserole is heated through and the topping is golden brown.
Notes
This casserole can be made in advance and refrigerated or frozen for later use. Best served warm, can be garnished with additional pecans.