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 9x13 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
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.
- 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.
