Cranberry Pecan Sweet Potato Casserole

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
Be the First to Review!

If you're craving a dish that combines the cozy warmth of sweet potatoes with the tangy pop of cranberries and the nutty crunch of pecans, then this Cranberry Pecan Sweet Potato Casserole is your go-to. Perfect for holiday gatherings or as a comforting side dish, it's a delightful blend of sweet and savory that will make any meal feel special.

Ingredients for Cranberry Pecan Sweet Potato Casserole

Sweet potatoes are the star of this dish, providing a creamy, naturally sweet base that pairs perfectly with the other ingredients. Butter adds a rich, velvety texture, while brown sugar enhances the sweetness without overpowering it. Heavy cream brings everything together into a smooth, luscious mash. Dried cranberries introduce a delightful tartness, and pecans offer a satisfying crunch. A touch of cinnamon and nutmeg gives the casserole a warm, spiced aroma, and a splash of vanilla extract adds a hint of floral sweetness. Finally, a drizzle of maple syrup on top caramelizes beautifully in the oven, creating a slightly crispy, sweet topping.

Tips & Tricks

  • For a smoother mash, use a potato ricer or food processor instead of a traditional masher.
  • If your pecans are raw, toast them lightly in a pan before adding them to enhance their flavor.
  • Make this dish ahead of time and reheat in the oven at 350°F (175°C) for 15-20 minutes before serving.

Serving Suggestions

This casserole pairs beautifully with roasted turkey or ham, making it a stellar addition to your holiday spread. For a more casual meal, serve it alongside grilled chicken or pork chops. It's also a great vegetarian main dish when paired with a fresh green salad.

Frequently Asked Questions

Can I use fresh cranberries instead of dried?
Yes, but they will add more tartness. You might want to increase the sugar slightly to balance the flavors.
Is there a substitute for heavy cream?
You can use half-and-half or whole milk, but keep in mind that the texture might be slightly less rich.
Can I make this dairy-free?
Absolutely! Substitute the butter with a plant-based alternative and use coconut cream instead of heavy cream.

Cranberry Pecan Sweet Potato Casserole Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). This way, it'll be ready to go once you've prepped everything. While that's heating up, grab your sweet potatoes. Peel them and cut into cubes—aim for uniform sizes so they cook evenly. Toss them into a large pot and cover with water. Bring to a boil and let them cook until tender, about 20 minutes. You'll know they're ready when a fork slides through easily.

Once cooked, drain the sweet potatoes and transfer them to a large mixing bowl. Now for the fun part: mashing! Add in the melted butter, brown sugar, heavy cream, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Mash everything together until it's smooth—some lumps are okay if you like a bit of texture.

Next, fold in the dried cranberries and half of your chopped pecans. This will distribute those tasty bits throughout the casserole. Transfer the mixture to a greased 9x13 inch baking dish, spreading it out evenly. Sprinkle the remaining pecans on top and finish with a generous drizzle of maple syrup.

Pop the dish into your preheated oven and let it bake for 25-30 minutes. You'll want the top to be golden and slightly crispy. Once done, let it cool for a few minutes before serving—this will make it easier to slice and serve.

Why You'll Love This Recipe

  • Combines sweet, tangy, and nutty flavors for a truly comforting experience.
  • Quick to prepare, making it a great choice for busy holiday schedules.
  • Uses simple, wholesome ingredients that are easy to find.
  • Perfect for make-ahead meals, saving you time on the day of your event.

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

Step-by-step 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.

Ratings and Comments

Thank you for your rating!