Cranberry Pecan Sweet Potato Casserole

A delightful twist on the classic, this Cranberry Pecan Sweet Potato Casserole combines the sweetness of roasted sweet potatoes with the tartness of cranberries and the crunch of pecans. Perfect for holiday gatherings, this dish is a must-try for a balanced and flavorful side.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

4 large sweet potatoes (about 3 lbs)

1/2 cup unsalted butter, melted

1/3 cup brown sugar

1/2 cup dried cranberries

1/2 cup pecans, roughly chopped

1/2 cup heavy cream

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon vanilla extract

1/4 teaspoon salt

1 tablespoon maple syrup

Instructions

1. Preheat your oven to 375°F (190°C).

2. Peel and cube the sweet potatoes, then boil them in a large pot of water until tender, about 20 minutes.

3. Drain the sweet potatoes and transfer them to a large mixing bowl.

4. Add melted butter, brown sugar, heavy cream, cinnamon, nutmeg, vanilla extract, and salt to the sweet potatoes. Mash until smooth.

5. Stir in the dried cranberries and half of the chopped pecans.

6. Transfer the mixture to a greased 9x13 inch baking dish.

7. Sprinkle the remaining pecans over the top and drizzle with maple syrup.

8. Bake in the preheated oven for 25-30 minutes, or until the top is golden and slightly crispy.

9. Let cool for a few minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place the casserole in an oven-safe dish and warm at 350°F (175°C) for about 15 minutes, or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.