Cranberry Pecan Sweet Potato Casserole

There’s something truly special about the warmth and comfort of a Cranberry Pecan Sweet Potato Casserole. Every year, as the leaves change and the air turns crisp, I find myself craving this delightful dish. It brings back memories of family gatherings, laughter, and the aroma wafting through the kitchen. It’s more than just a recipe; it’s a tradition that unites us during the festive season. The blend of flavors—the sweetness of the sweet potatoes, the tartness of the cranberries, and the crunch of pecans—creates a harmonious dish that feels like a warm hug on a chilly day.

Preparing this casserole has become a ritual for me. I love how simple it is to make, yet how impressive it looks once served. Whether it’s for a Thanksgiving feast or a cozy family dinner, this Cranberry Pecan Sweet Potato Casserole never fails to elicit smiles from everyone around the table. It’s the kind of dish that sparks conversation, and before you know it, everyone is reaching for seconds. I can’t help but feel grateful for the memories we create while sharing this meal.

So, if you’re looking to elevate your holiday table or simply want to enjoy a heartwarming dish, I encourage you to try making this casserole. You might just find it becomes a beloved staple in your home, just as it is in mine. Enjoy the process, relish the flavors, and make your own memories with this wonderful dish.

Cranberry Pecan Sweet Potato Casserole Shopping List

When it comes to making a remarkable Cranberry Pecan Sweet Potato Casserole, each ingredient plays a vital role in creating a symphony of flavors and textures. The combination of sweet potatoes, cranberries, and pecans not only makes this dish delicious but also visually stunning. Here’s a closer look at the key players in this recipe.

• ½ cup packed brown sugar: The sweetness of brown sugar pairs beautifully with the earthiness of sweet potatoes, enhancing their natural flavor.
• 2 Tbsp orange juice: Citrus notes brighten the dish, adding a refreshing contrast to the richness of the sweet potatoes.
• 2 tsp vanilla: This brings a warm, inviting aroma that complements the other flavors.
• ½ tsp salt, or to taste: Balances the sweetness and enhances all the flavors in the dish.
• 1 tsp pumpkin pie spice: This warming spice blend infuses the casserole with fall flavors.
• 2 Tbsp butter, melted: Adds richness and helps bind the ingredients together.
• 3 pounds sweet potatoes, peeled and cut into 1-inch cubes: The star ingredient, providing a creamy base for the casserole.
• 1 cup dried cranberries: Adds a burst of tartness, contrasting with the sweetness of the sweet potatoes.
• ½ cup all-purpose flour: Used in the topping, it helps to create a crumbly texture.
• ¼ cup packed brown sugar: Another layer of sweetness for the crunchy topping.
• 1½ tsp pumpkin pie spice: Further enhances the flavor of the topping with its aromatic profile.
• ¼ cup cold butter: Used to create a crumbly topping that adds texture.
• 1 cup chopped pecans: Adds crunch and nuttiness, elevating the overall flavor.

Making This Cranberry Pecan Sweet Potato Casserole

Making a Cranberry Pecan Sweet Potato Casserole is an enjoyable experience that fills your kitchen with enticing aromas. Let’s walk through the steps that will lead you to a delightful dish that everyone will love.

1. Preheat your oven to 400ºF (200ºC). It’s essential to get your oven ready, ensuring an even bake for your casserole. Lightly spray a 9×13-inch dish with cooking spray to prevent sticking.
2. In a large bowl, combine ½ cup packed brown sugar, 2 Tbsp orange juice, 2 tsp vanilla, ½ tsp salt, 1 tsp pumpkin pie spice, and 2 Tbsp melted butter. Stir until well mixed; the mixture should have a smooth texture. This base is crucial for the flavor foundation of your casserole.
3. Add in the 3 pounds sweet potatoes (peeled and cut into 1-inch cubes) and 1 cup dried cranberries. Toss everything together to ensure the sweet potatoes are thoroughly coated with the sweet mixture. You’ll want to see the cranberries interspersed throughout the mixture.
4. Pour the mixture into the prepared dish, spreading it out evenly. This ensures every bite will be packed with flavor.
5. Cover the dish with aluminum foil and bake it in the preheated oven for 30 minutes. This initial baking helps the sweet potatoes soften and absorb the flavors.
6. After 30 minutes, remove the dish from the oven. The sweet potatoes should be tender at this point. Set it aside to cool slightly.
7. While the casserole is cooling, prepare the topping. In a small bowl, combine ½ cup all-purpose flour, ¼ cup packed brown sugar, and 1½ tsp pumpkin pie spice. Mix well to combine.
8. Cut in ¼ cup cold butter until the mixture resembles coarse crumbs. Use your fingers or a pastry cutter to achieve the right texture; you want it to be crumbly.
9. Stir in 1 cup chopped pecans into the flour mixture. This addition will give your topping that much-needed crunch.
10. Sprinkle the topping evenly over the sweet potato mixture in the baking dish. Spread it out to cover the entire surface.
11. Bake uncovered for an additional 25 to 30 minutes, or until the casserole is bubbly and the sweet potatoes are tender. The topping should be lightly golden and crispy when done.

Things Worth Knowing

Expert Tips about Cranberry Pecan Sweet Potato Casserole

Here are some expert tips to ensure your Cranberry Pecan Sweet Potato Casserole turns out perfectly. Whether it’s your first time making it or you’re a seasoned pro, these insights will enhance your dish.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
• Freezing: This casserole can be frozen both unbaked and baked. If freezing unbaked, omit the crunchy topping and add later before baking. Thaw completely before reheating.
• Pairing: This casserole pairs wonderfully with roasted meats, salads, or even as part of a vegetarian spread. It’s versatile and complements many dishes!
• Flavor Boost: Consider adding chopped apples or pears to the sweet potato mixture for a fruity twist.
• Serving: Serve warm with a dollop of whipped cream or vanilla ice cream for an extra special treat.

What Goes Well With This Cranberry Pecan Sweet Potato Casserole

When it comes to serving your Cranberry Pecan Sweet Potato Casserole, there are countless delicious options to consider. Here’s a curated list to enhance your dining experience:

• Roasted Turkey: A classic pairing for Thanksgiving, the savory flavors of roasted turkey complement the sweetness of the casserole beautifully.
• Grilled Chicken: For a lighter option, serve with grilled chicken seasoned with herbs to balance the rich casserole.
• Stuffing: A flavorful stuffing made with herbs and sausage can provide a savory contrast to the sweet dish.
• Green Beans: Freshly steamed or sautéed green beans add a crisp texture and vibrant color to your plate.
• Fall Salads: A salad with mixed greens, cranberries, and nuts creates a refreshing contrast to the richness of the casserole.
• Mashed Potatoes: For those who can’t get enough potatoes, creamy mashed potatoes pair well with this dish, making for a hearty meal.
• Holiday Gatherings: This casserole is perfect for holiday gatherings, bringing warmth and comfort to any meal. It’s ideal for both casual family dinners and festive celebrations.

FAQ

Conclusion

The Cranberry Pecan Sweet Potato Casserole is a heartwarming dish that not only delights the taste buds but also creates lasting memories. With its sweet and savory flavors, it stands out as a beloved comfort food, perfect for any occasion. I encourage you to give this recipe a try; you might just find it becomes a cherished tradition in your home, just as it has in mine. Don’t wait—gather your ingredients and enjoy the deliciousness!

Cranberry Pecan Sweet Potato Casserole

The ultimate comfort food, this Cranberry Pecan Sweet Potato Casserole combines sweet, creamy sweet potatoes with tart cranberries and crunchy pecans. Perfect for holiday meals or family gatherings, it's a simple yet elegant dish that will have everyone asking for seconds. Make it tonight for a deliciously cozy experience!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10 servings

Course: Side Dishes

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• ½ cup brown sugar
• 2 Tbsp orange juice
• 2 tsp vanilla
• ½ tsp salt or to taste
• 1 tsp pumpkin pie spice
• 2 Tbsp butter melted
• 3 pounds sweet potatoes peeled and cut into 1-inch cubes
• 1 cup dried cranberries
• ½ cup all-purpose flour
• ¼ cup brown sugar
• 1½ tsp pumpkin pie spice
• ¼ cup butter cold
• 1 cup chopped pecans

Equipment

• Oven
• Baking Sheet
• Mixing Bowl
• Peeler
• Chef's Knife
• Wooden Spoon

Method

 

1. Preheat your oven to 400ºF (200ºC). It’s essential to get your oven ready, ensuring an even bake for your casserole. Lightly spray a 9×13-inch dish with cooking spray to prevent sticking.
2. In a large bowl, combine ½ cup packed brown sugar, 2 Tbsp orange juice, 2 tsp vanilla, ½ tsp salt, 1 tsp pumpkin pie spice, and 2 Tbsp melted butter. Stir until well mixed; the mixture should have a smooth texture. This base is crucial for the flavor foundation of your casserole.
3. Add in the 3 pounds sweet potatoes (peeled and cut into 1-inch cubes) and 1 cup dried cranberries. Toss everything together to ensure the sweet potatoes are thoroughly coated with the sweet mixture. You'll want to see the cranberries interspersed throughout the mixture.
4. Pour the mixture into the prepared dish, spreading it out evenly. This ensures every bite will be packed with flavor.
5. Cover the dish with aluminum foil and bake it in the preheated oven for 30 minutes. This initial baking helps the sweet potatoes soften and absorb the flavors.
6. After 30 minutes, remove the dish from the oven. The sweet potatoes should be tender at this point. Set it aside to cool slightly.
7. While the casserole is cooling, prepare the topping. In a small bowl, combine ½ cup all-purpose flour, ¼ cup packed brown sugar, and 1½ tsp pumpkin pie spice. Mix well to combine.
8. Cut in ¼ cup cold butter until the mixture resembles coarse crumbs. Use your fingers or a pastry cutter to achieve the right texture; you want it to be crumbly.
9. Stir in 1 cup chopped pecans into the flour mixture. This addition will give your topping that much-needed crunch.
10. Sprinkle the topping evenly over the sweet potato mixture in the baking dish. Spread it out to cover the entire surface.
11. Bake uncovered for an additional 25 to 30 minutes, or until the casserole is bubbly and the sweet potatoes are tender. The topping should be lightly golden and crispy when done.

Notes

• Tip 1: If you don’t like sweet potatoes, you can substitute butternut squash. It would work great in this recipe.
• Tip 2: Yes! You can make this the night before and refrigerate it until you are ready to bake.
• Tip 3: You can freeze this casserole unbaked or baked for a quick side dish later.
• Tip 4: If freezing this unbaked, freeze it without the crunchy topping.
• Tip 5: To reheat this casserole after freezing, thaw completely and reheat in the microwave or covered in the oven at 350ºF for 35 to 45 minutes.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.