Cranberry Pecan Sweet Potato Casserole is a vibrant, sweet, and nutty side dish that perfectly balances sweet potatoes with tart cranberries and crunchy pecans, making it an indispensable addition to any festive meal. This comforting casserole elevates classic sweet potato flavors, offering a delicious and easy-to-make option for home cooks seeking both convenience and gourmet taste.
Key Ingredients for Cranberry Pecan Sweet Potato Casserole
To create this delightful Cranberry Pecan Sweet Potato Casserole, you’ll need the following stellar ingredients:
Sweet Potato Layer:
- 4 large sweet potatoes (about 3 pounds), peeled and cut into 1-inch chunks
- ½ cup unsalted butter, melted
- ½ cup packed light brown sugar
- ¼ cup maple syrup (pure, Grade A is best)
- ½ cup milk (whole milk recommended for creaminess)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Cranberry Pecan Topping:
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ cup chopped pecans
- ½ cup dried cranberries
- ¼ cup unsalted butter, cold and cut into small pieces
How to Make Cranberry Pecan Sweet Potato Casserole
This Cranberry Pecan Sweet Potato Casserole is an effortlessly elegant dish, bringing together creamy sweet potatoes with a bright, crunchy topping. It’s incredibly easy to prepare, delivering a symphony of sweet, tart, and nutty flavors that will satisfy everyone. With just 20 minutes of active prep, this satisfying recipe will become a cherished tradition.
● Step-by-Step Instructions:
- Prepare the Sweet Potatoes: Preheat your oven to 375°F (190°C). Place the peeled and chunked sweet potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until the sweet potatoes are fork-tender. Drain thoroughly.
- Mash the Sweet Potatoes: Transfer the drained sweet potatoes to a large mixing bowl. Add the ½ cup melted butter, ½ cup packed light brown sugar, ¼ cup maple syrup, ½ cup milk, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and a pinch of salt. Mash with a potato masher or an electric mixer until smooth and creamy.
- Assemble the Casserole Base: Pour the mashed sweet potato mixture into a 9×13 inch baking dish, spreading it evenly. Set aside.
- Prepare the Cranberry Pecan Topping: In a separate medium bowl, combine the ½ cup all-purpose flour, ½ cup packed light brown sugar, ½ cup chopped pecans, and ½ cup dried cranberries. Use a pastry blender, two knives, or your fingertips to cut in the ¼ cup cold butter until the mixture resembles coarse crumbs.
- Add the Topping: Evenly sprinkle the cranberry pecan crumb topping over the sweet potato mixture in the baking dish.
- Bake: Bake for 25-35 minutes, or until the topping is golden brown and the sweet potato mixture is heated through and bubbly around the edges. If the topping starts to brown too quickly, you can loosely cover it with aluminum foil.
- Serve: Remove from the oven and let rest for a few minutes before serving warm. Enjoy your homemade Cranberry Pecan Sweet Potato Casserole!
Why You’ll Love This Cranberry Pecan Sweet Potato Casserole
You’ll adore this Cranberry Pecan Sweet Potato Casserole for its irresistible combination of creamy, spiced sweet potatoes and a spectacular, jewel-toned topping. The main feature here is that perfect harmony of sweet, earthy sweet potatoes brightened by the tart burst of cranberries, all underpinned by the satisfying crunch of pecans. Making this at home is not only incredibly cost-effective compared to store-bought versions or pricey catering but also allows you to control the quality of ingredients, ensuring a wholesome and delicious dish.
The real magic, however, lies in that unforgettable cranberry pecan streusel. It transforms a simple sweet potato dish into a showstopper, far surpassing a plain sweet potato bake. The varied textures and vibrant flavors will tantalize your taste buds, making it a standout on any table. Don’t just take our word for it—whip up this culinary masterpiece and discover for yourself why this Cranberry Pecan Sweet Potato Casserole is about to become your new favorite!
What to Serve Cranberry Pecan Sweet Potato Casserole With
This versatile Cranberry Pecan Sweet Potato Casserole pairs beautifully with a wide array of dishes, making it an excellent choice for holiday feasts or comforting family dinners.
- Roasted Meats: It’s a spectacular companion to classic roasted turkey, honey-baked ham, or a juicy pork loin. The sweetness and spice wonderfully complement savory proteins.
- Green Vegetables: Balance the richness with lighter, fresh sides like steamed green beans with almonds, roasted asparagus, or a fresh garden salad with a light vinaigrette.
- Holiday Staples: Naturally, it fits right in with other holiday favorites such as cornbread stuffing, mashed potatoes (for those who love a potato double-down!), or a vibrant cranberry sauce (if you can’t get enough cranberries!).
- Drinks: For beverages, consider a dry white wine like a Chardonnay or Sauvignon Blanc to cut through the sweetness, or a crisp apple cider (alcoholic or non-alcoholic) for a festive touch.
Top Tips for Perfecting Cranberry Pecan Sweet Potato Casserole
Achieving the perfect Cranberry Pecan Sweet Potato Casserole is easier than you think with these expert tips:
- Sweet Potato Selection: Choose sweet potatoes that are firm, free of blemishes, and feel heavy for their size. Varieties like Jewel or Garnet are excellent for their rich color and sweet flavor.
- Don’t Overcook Potatoes: When boiling the sweet potatoes, aim for just fork-tender. Overcooking them can make them waterlogged and lead to a less flavorful, mushy casserole. Ensure they are thoroughly drained to prevent a watery consistency in the mash.
- Achieve Creamy Mash: For an ultra-smooth consistency, use an electric mixer to mash the sweet potatoes. If you prefer a slightly chunkier texture, a hand masher works perfectly. Don’t be afraid to taste and adjust seasonings like cinnamon, nutmeg, and salt – a little more salt can really make the sweet flavors pop!
- Pecan Prep: Lightly toasting the pecans before adding them to the topping can significantly enhance their nutty flavor. Simply spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, watching carefully to prevent burning.
- Cold Butter is Key for Topping: When making the streusel topping, use very cold butter. This helps create those desirable crumbly pieces that lend a wonderful texture. If your kitchen is warm, you can even pop the cut butter into the freezer for 5-10 minutes before incorporating.
- Ingredient Substitutions:
- Milk: Heavy cream or half-and-half can be used for an even richer potato layer. For a dairy-free version, use unsweetened almond milk or coconut milk (from a carton, not canned).
- Maple Syrup: Honey can be substituted for maple syrup, though it will alter the flavor slightly.
- Brown Sugar: Granulated sugar can be used, but brown sugar adds a deeper, more molasses-like flavor.
- Pecans: Walnuts or almonds can be used instead of pecans for the topping.
- Cranberries: Other dried fruits like chopped apricots or cherries could be used for a different flavor profile.
- Common Mistakes to Avoid:
- Skipping the Salt: A pinch of salt in the sweet potato mixture is crucial to balance the sweetness and bring out the flavors.
- Too Much Liquid: Ensure your sweet potatoes are well-drained and don’t add too much milk/cream, or your casserole could be runny.
- Burning the Topping: Keep an eye on the casserole during the last 10-15 minutes of baking. If the topping is browning too quickly, loosely tent it with foil.
Storing and Reheating Tips
To ensure your Cranberry Pecan Sweet Potato Casserole remains delicious long after it’s baked, follow these storage and reheating guidelines:
- Refrigeration: Once cooled completely, cover the casserole tightly with plastic wrap or aluminum foil. It will stay fresh in the refrigerator for up to 3-4 days. This is great for making it a day or two ahead for holiday gatherings.
- Freezing: This casserole freezes beautifully! To freeze, allow the casserole to cool completely. You can freeze it in the baking dish (if freezer-safe) or transfer portions to airtight freezer-safe containers. Wrap tightly with plastic wrap and then foil to prevent freezer burn. It can be stored in the freezer for up to 2-3 months.
- Reheating from Refrigerator:
- Oven: Preheat oven to 350°F (175°C). Cover the casserole with foil (to prevent the topping from drying out or burning) and bake for 20-30 minutes, or until heated through. Uncover for the last 5-10 minutes if you want the topping to crisp up again.
- Microwave: For individual portions, microwave on high for 1-2 minutes, stirring halfway through, or until warm. The topping may lose some crispness in the microwave.
- Reheating from Frozen:
- Oven: Thaw overnight in the refrigerator first, then reheat as directed for refrigerated casserole. If reheating from frozen, cover tightly with foil and bake at 350°F (175°C) for 45-60 minutes, or until thoroughly heated, uncovering for the last 10-15 minutes. Add a few extra minutes if necessary.
Final Thoughts
This Cranberry Pecan Sweet Potato Casserole is truly a dish that captures the essence of comfort and festive cheer. Its delightful blend of sweet, tart, and nutty flavors guarantees it will be a showstopper at your next gathering. Don’t hesitate—give this fantastic recipe a try and create some delicious new memories in your kitchen!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Cranberry Pecan Sweet Potato Casserole FAQs
Q1: Can I make Cranberry Pecan Sweet Potato Casserole ahead of time?
A1: Absolutely! You can prepare the sweet potato base and the cranberry pecan topping separately, then assemble and bake just before serving. Alternatively, you can assemble the entire casserole (without baking) up to 24 hours in advance and store it covered in the refrigerator. Let it come to room temperature for about 30 minutes before baking for best results.
Q2: What kind of sweet potatoes are best for this casserole?
A2: Orange-fleshed sweet potato varieties like Jewel, Garnet, or Beauregard are ideal as they are naturally sweet, moist, and cook up beautifully for mashing.
Q3: Can I cut down on the sugar in this recipe?
A3: Yes, you can reduce the amount of brown sugar in both the sweet potato mixture and the topping to suit your taste. Sweet potatoes are naturally sweet, so experiment by reducing it by ¼ cup in each section and taste before baking.
Q4: My topping isn’t getting crispy. What should I do?
A4: Ensure your butter for the topping is very cold and cut into small pieces, which helps create distinct crumbs. Additionally, make sure your oven temperature is accurate. If it’s still not crisping, try placing the casserole under the broiler for 1-2 minutes at the very end, watching it very closely to prevent burning.
Q5: Is this casserole gluten-free?
A5: As written, the recipe uses all-purpose flour in the topping, so it is not gluten-free. To make it gluten-free, you can substitute the all-purpose flour in the topping with a gluten-free all-purpose flour blend (ensure it contains xanthan gum for best results) or use finely ground almond flour.
Q6: Can I use fresh cranberries instead of dried cranberries?
A6: While dried cranberries offer a concentrated sweetness and chewiness, you can use fresh cranberries. If using fresh, you might want to slightly increase the sugar in the topping (by 1-2 tablespoons) to balance their tartness, and they will likely burst during baking, adding a different textural element.
Cranberry Pecan Sweet Potato Casserole
Ingredients
Equipment
Method
- Prepare the Sweet Potatoes: Preheat your oven to 375°F (190°C). Place the peeled and chunked sweet potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until the sweet potatoes are fork-tender. Drain thoroughly.4 large sweet potatoes
- Mash the Sweet Potatoes: Transfer the drained sweet potatoes to a large mixing bowl. Add the ½ cup melted butter, ½ cup packed light brown sugar, ¼ cup maple syrup, ½ cup milk, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and a pinch of salt. Mash with a potato masher or an electric mixer until smooth and creamy.4 large sweet potatoes, ½ cup unsalted butter, ½ cup packed light brown sugar, ¼ cup maple syrup, ½ cup milk, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, Pinch salt
- Assemble the Casserole Base: Pour the mashed sweet potato mixture into a 9×13 inch baking dish, spreading it evenly. Set aside.
- Prepare the Cranberry Pecan Topping: In a separate medium bowl, combine the ½ cup all-purpose flour, ½ cup packed light brown sugar, ½ cup chopped pecans, and ½ cup dried cranberries. Use a pastry blender, two knives, or your fingertips to cut in the ¼ cup cold butter until the mixture resembles coarse crumbs.½ cup all-purpose flour, ½ cup packed light brown sugar, ½ cup chopped pecans, ½ cup dried cranberries, ¼ cup unsalted butter
- Add the Topping: Evenly sprinkle the cranberry pecan crumb topping over the sweet potato mixture in the baking dish.
- Bake: Bake for 25-35 minutes, or until the topping is golden brown and the sweet potato mixture is heated through and bubbly around the edges. If the topping starts to brown too quickly, you can loosely cover it with aluminum foil.
- Serve: Remove from the oven and let rest for a few minutes before serving warm. Enjoy your homemade Cranberry Pecan Sweet Potato Casserole!
Notes
- Milk: Heavy cream or half-and-half can be used for an even richer potato layer. For a dairy-free version, use unsweetened almond milk or coconut milk (from a carton, not canned).
- Maple Syrup: Honey can be substituted for maple syrup, though it will alter the flavor slightly.
- Brown Sugar: Granulated sugar can be used, but brown sugar adds a deeper, more molasses-like flavor.
- Pecans: Walnuts or almonds can be used instead of pecans for the topping.
- Cranberries: Other dried fruits like chopped apricots or cherries could be used for a different flavor profile.
- Skipping the Salt: A pinch of salt in the sweet potato mixture is crucial to balance the sweetness and bring out the flavors.
- Too Much Liquid: Ensure your sweet potatoes are well-drained and don’t add too much milk/cream, or your casserole could be runny.
- Burning the Topping: Keep an eye on the casserole during the last 10-15 minutes of baking. If the topping is browning too quickly, loosely tent it with foil.