Go Back
To create a tasty Cranberry Pecan Sweet Potato Casserole, gather the following ingredients: - 4 medium sweet potatoes, peeled and chopped - 1/2 cup brown sugar - 1/4 cup milk (or almond milk for a dairy-free option) - 1/4 cup unsalted butter, melted - 1 teaspoon vanilla extract - 1/2 teaspoon cinnamon - 1/4 teaspoon nutmeg - 1 cup fresh or frozen cranberries - 1 cup pecans, chopped - 1/4 cup maple syrup - Pinch of salt These ingredients work together to create a comforting dish. The sweet potatoes provide a creamy base. The brown sugar adds sweetness, while the milk makes it rich. Butter and vanilla bring warmth and depth. The spices like cinnamon and nutmeg give a cozy feel. Cranberries add a burst of tartness, balancing the sweetness. Pecans offer a nice crunch and nutty flavor. Maple syrup adds a touch of earthiness. Finally, a pinch of salt enhances all the flavors. You can mix and match these ingredients based on your taste. If you like it sweeter, add more brown sugar or maple syrup. For a richer flavor, use more butter. This dish is not just food; it’s an experience. Enjoy the process and the delicious results! - Preheat your oven to 350°F (175°C). - Peel and chop the sweet potatoes into small pieces. - Boil the sweet potatoes in a large pot for 15-20 minutes. They should be tender when done. - Drain the water and let the potatoes cool slightly. - In a large bowl, mash the sweet potatoes until smooth. - Add brown sugar, milk, melted butter, vanilla, cinnamon, nutmeg, and a pinch of salt. Mix until well combined. - Gently fold in the cranberries and half of the chopped pecans. - Transfer the sweet potato mixture to a greased 9x13 inch baking dish. Spread it evenly. - In another bowl, mix the remaining pecans with maple syrup. Toss them to coat well. - Sprinkle the pecan mixture over the sweet potato layer. - Bake for 25-30 minutes until heated through and the top is slightly crispy. - Remove from the oven and let it cool for a few minutes before serving. To make the best sweet potato casserole, start with the right potatoes. Choose medium sweet potatoes. Peel and chop them into even pieces. This helps them cook evenly. Boil them for 15 to 20 minutes until they are tender. You can check by poking with a fork. Drain and let them cool slightly before mashing. If you want a dairy-free option, use almond milk instead of regular milk. The flavor stays rich and creamy. You can also swap the butter for a dairy-free spread. This keeps the dish tasty without dairy. Timing is key when baking. Preheat your oven to 350°F (175°C) before you start mixing. This ensures your casserole cooks evenly. Bake for 25 to 30 minutes. It should be hot and have a slight crisp on top. Garnishing adds flair to your dish. A sprig of fresh rosemary looks great on top. You can also sprinkle extra cinnamon for added flavor. Pair the casserole with roasted turkey or glazed ham. This dish brings both sweet and savory flavors to your meal. It works well with green beans or a fresh salad. For presentation, serve the casserole warm. Use a nice baking dish to show off the colors. A deep dish allows the layers to shine. You can also add a drizzle of maple syrup on top just before serving to make it even more inviting. {{image_2}} You can try different nuts like walnuts or almonds. Each brings a unique crunch. Walnuts add a rich, earthy taste. Almonds offer a milder flavor. You can also switch up the fruits. Try adding diced apples or pears instead of cranberries. For sweeteners, consider using honey or agave syrup. Both can add a new sweetness level to your dish. If you want a slow cooker version, it works well. Just combine all the ingredients in the slow cooker. Set it on low for about four hours. This makes it easy for gatherings. For smaller servings, halve the recipe and use an 8x8-inch dish. You can also double the recipe for larger groups. Just make sure to adjust the baking time. Add seasonal spices like ginger or cloves for a warm touch. They enhance the dish's flavor profile. During holidays, consider topping the casserole with mini marshmallows. They add sweetness and a fun texture. You can also use fresh herbs like rosemary or thyme as a garnish. These bring a lovely aroma to your table. To store your leftover casserole, use airtight containers. Glass or plastic containers work well. Make sure the casserole is cool before sealing. In the fridge, it lasts about 3 to 5 days. If you want to keep it longer, freeze it. In the freezer, it stays good for about 2 to 3 months. Just remember to label your containers with the date. When it’s time to eat leftovers, you can reheat them in several ways. The oven gives the best results. Preheat the oven to 350°F (175°C). Place the casserole in a baking dish, cover it with foil, and heat for about 20 minutes. You can also use the microwave for quick reheating. Just heat it in short bursts, stirring in between. To keep the texture and flavor, avoid overheating. If it seems dry, add a splash of milk or water before reheating. Enjoy every bite of your delicious casserole! Can I prepare the casserole ahead of time? Yes, you can prepare the casserole a day before. Just cover it and store it in the fridge. When you are ready, bake it at 350°F for about 25-30 minutes until hot. What can I substitute for pecans? If you cannot use pecans, try walnuts or almonds. Both give a nice crunch. You can also skip nuts for a nut-free version. Is this recipe suitable for vegans? Yes, this recipe can be vegan. Use almond milk and replace the butter with vegan butter. The dish will still taste great! How do I know when the sweet potatoes are done? The sweet potatoes are done when they are tender. You can poke them with a fork. If it goes in easily, they are ready. Can I use canned sweet potatoes instead? You can use canned sweet potatoes, but it may change the texture. Drain them well and mash them before mixing with other ingredients. What goes well with sweet potato casserole? Sweet potato casserole pairs well with roasted turkey or ham. It also goes great with green beans or a fresh salad. How do I enhance the flavor profile further? To boost flavor, add a pinch of cayenne pepper or a splash of orange juice. Both can add a nice twist to the dish. This blog post covers the key steps to make a tasty sweet potato casserole. We explored ingredients like sweet potatoes, spices, and nuts. I shared tips on preparation, mixing, and baking. You learned ways to store and reheat leftovers. Experimenting with variations can make the dish shine for any meal. Remember, this casserole is versatile and easy to customize. Enjoy making it your own!

Cranberry Pecan Sweet Potato Casserole

Savor the flavors of fall with this irresistible Cranberry Pecan Sweet Potato Casserole! Packed with fresh cranberries, crunchy pecans, and warm spices, this dish is a delightful twist on a classic favorite. Perfect for family gatherings or holiday feasts, it's quick to prepare and sure to impress. Click to discover the full recipe and bring this comforting dish to your table today!
Print Recipe Pin Recipe

Ingredients
  

4 medium sweet potatoes, peeled and chopped

1/2 cup brown sugar

1/4 cup milk (or almond milk for a dairy-free option)

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup fresh or frozen cranberries

1 cup pecans, chopped

1/4 cup maple syrup

Pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C).

    Boil the chopped sweet potatoes in a large pot of water until tender, about 15-20 minutes. Drain and let cool slightly.

      In a large mixing bowl, mash the sweet potatoes until smooth.

        Add in the brown sugar, milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Mix until all ingredients are well combined.

          Fold in the cranberries and half of the chopped pecans into the sweet potato mixture.

            Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.

              In a separate bowl, combine the remaining pecans with the maple syrup. Toss to coat the pecans evenly.

                Sprinkle the pecan mixture evenly over the sweet potato layer in the baking dish.

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

                    Remove from the oven and let cool for a few minutes before serving.

                      Prep Time: 15 mins | Total Time: 1 hr | Servings: 8

                        - Presentation Tips: Serve the casserole warm, garnished with a sprig of fresh rosemary or a sprinkle of extra cinnamon for a delightful touch.