If you’re searching for a dish that brings warmth, color, and a burst of festive flavors to your table, this Cranberry Pecan Sweet Potato Casserole Recipe is an absolute must-try. The delightful combination of naturally sweet potatoes, tart cranberries, and crunchy pecans creates a melody of textures and tastes that feel like a cozy hug in every bite. Whether you’re serving it for a special holiday feast or just want an elevated side dish, this casserole delivers layers of sweetness, spice, and richness that everyone will rave about.
Ingredients You’ll Need
All the ingredients in this Cranberry Pecan Sweet Potato Casserole Recipe come together beautifully to create that perfect balance of sweet and savory, with a touch of warmth from the spices. Each component plays a vital role, from the soft, creamy sweet potatoes to the crunchy pecan topping that adds a delightful contrast.
- ½ cup packed brown sugar: Adds deep, caramel-like sweetness to the casserole base.
- 2 Tbsp orange juice: Brings a refreshing citrus brightness that complements the sweet potatoes.
- 2 tsp vanilla: Infuses a subtle warmth and fragrant aroma.
- ½ tsp salt (or to taste): Enhances all the flavors while balancing the sweetness.
- 1 tsp pumpkin pie spice: Adds cozy notes of cinnamon, nutmeg, and cloves for seasonal flair.
- 2 Tbsp butter (melted): Contributes richness and helps meld the flavors.
- 3 pounds sweet potatoes (peeled and cut into 1-inch cubes): The star ingredient, creamy and naturally sweet.
- 1 cup dried cranberries: Offers a tart pop that contrasts delightfully with the sweet potatoes.
- ½ cup all-purpose flour: Builds the sturdy yet crumbly topping.
- ¼ cup packed brown sugar: Sweetens the crunchy topping for a perfect finish.
- 1½ tsp pumpkin pie spice: Echoes the warming spices in the topping for consistency.
- ¼ cup cold butter: Creates the crumbly texture when cut into the flour mixture.
- 1 cup chopped pecans: Adds crunch and a nutty flavor that’s simply irresistible.
How to Make Cranberry Pecan Sweet Potato Casserole Recipe
Step 1: Prep and Preheat
Start by preheating your oven to 400ºF and lightly spraying a 9×13-inch baking dish with cooking spray to prevent sticking. This sets the stage for your casserole to bake evenly and come out perfectly tender.
Step 2: Mix the Sweet Potato Base
In a large bowl, whisk together ½ cup packed brown sugar, 2 tablespoons orange juice, 2 teaspoons vanilla, ½ teaspoon salt, 1 teaspoon pumpkin pie spice, and 2 tablespoons melted butter. This mixture creates a luscious glaze that brings out the sweet potatoes’ natural flavor. Add your peeled and cubed sweet potatoes along with 1 cup dried cranberries, tossing gently until everything is evenly coated.
Step 3: Bake Covered
Pour the sweet potato and cranberry mixture into your prepared dish, then cover tightly with aluminum foil. Bake for 30 minutes, allowing the sweet potatoes to soften while the flavors meld beautifully under the foil’s gentle steam.
Step 4: Prepare the Pecan Crumble Topping
While the sweet potatoes are baking, make the topping. In a small bowl, combine ½ cup all-purpose flour, ¼ cup packed brown sugar, and 1½ teaspoons pumpkin pie spice. Cut in ¼ cup cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in 1 cup chopped pecans for that signature crunch.
Step 5: Bake Uncovered
After the initial baking, carefully remove the foil and sprinkle the pecan crumble evenly over the sweet potato mixture. Return the dish to the oven, uncovered, and bake for another 25 to 30 minutes or until bubbly and the topping is golden and crisp. Your casserole is now beautifully ready to enjoy!
How to Serve Cranberry Pecan Sweet Potato Casserole Recipe
Garnishes
To elevate your Cranberry Pecan Sweet Potato Casserole Recipe even more, consider sprinkling a few extra toasted pecans or fresh cranberries on top just before serving. A small drizzle of maple syrup adds a glossy finish and an irresistible aroma that invites everyone to the table.
Side Dishes
This casserole pairs wonderfully with hearty mains like roasted turkey, glazed ham, or garlic-herb chicken. The balance of sweet and savory flavors complements rich proteins while adding a colorful, festive touch to your meal.
Creative Ways to Present
For a charming presentation, serve this casserole in individual ramekins or mini cast iron skillets, letting each guest have their own perfectly baked portion. You can also layer it in a clear glass baking dish for a beautiful visual of the cranberries and pecans nestled atop the vibrant sweet potatoes.
Make Ahead and Storage
Storing Leftovers
Keep leftover Cranberry Pecan Sweet Potato Casserole Recipe in an airtight container in the refrigerator for up to 4 days. This helps maintain the casserole’s moisture without losing that delicious crisp topping.
Freezing
This casserole freezes beautifully. After baking and cooling completely, wrap it tightly with plastic wrap and foil or place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator for best results.
Reheating
Reheat leftovers in an oven preheated to 350ºF for around 20 minutes, covered with foil initially to warm through, then uncovered for the last 5 minutes to refresh the topping’s crunch. Microwaving works too, but you’ll miss out on that wonderful crispiness.
FAQs
Can I use fresh cranberries instead of dried?
Absolutely! Fresh cranberries will give a more tart and juicy bite, so you might want to adjust the brown sugar slightly to maintain sweetness balance.
Is it possible to make this dish vegan?
Yes, simply substitute the butter with a plant-based alternative and ensure your brown sugar is vegan-friendly. The dish will still be deliciously satisfying!
Can I prepare the ingredients the day before?
Definitely! You can peel and cube the sweet potatoes, mix the sweet potato base, and prepare the topping ahead of time. Just store everything separately in the fridge and assemble right before baking.
What if I don’t have pumpkin pie spice?
No worries — you can easily make your own blend using cinnamon, nutmeg, cloves, and ginger. This DIY mix works wonderfully to give that warm spice flavor.
How do I know when the casserole is fully cooked?
The sweet potatoes should be tender when pierced with a fork, and the topping should be golden brown and crisp. You’ll also notice bubbling around the edges, signaling it’s ready to serve.
Final Thoughts
This Cranberry Pecan Sweet Potato Casserole Recipe is truly a heartfelt crowd-pleaser that brings comfort and joy to any meal. The beautiful blend of flavors and textures makes it one of those dishes you’ll want to make again and again. Don’t wait for a holiday to enjoy it — dive in and let this casserole brighten your table and your day!
Print
Cranberry Pecan Sweet Potato Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Cranberry Pecan Sweet Potato Casserole is a delightful blend of sweet and tangy flavors with a crunchy pecan topping. Perfect for holiday dinners or any comforting gathering, this dish combines tender sweet potatoes with dried cranberries infused in a spiced, buttery sauce, finished off with a crisp, nutty topping for an irresistible texture contrast.
Ingredients
Sweet Potato Mixture
- ½ cup packed brown sugar
- 2 Tbsp orange juice
- 2 tsp vanilla extract
- 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
Pecan Topping
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- 1½ tsp pumpkin pie spice
- ¼ cup cold butter
- 1 cup chopped pecans
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400ºF. Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Mix Sweet Potato Base: In a large bowl, whisk together brown sugar, orange juice, vanilla, salt, 1 teaspoon pumpkin pie spice, and the melted butter. Add the peeled and cubed sweet potatoes and dried cranberries, tossing everything well to coat the sweet potatoes evenly with the flavorful mixture. Pour this mixture into the prepared baking dish.
- Initial Baking: Cover the baking dish tightly with aluminum foil and bake for 30 minutes to start softening the sweet potatoes and melding the flavors.
- Prepare Pecan Topping: While the sweet potatoes are baking, combine the flour, brown sugar, and 1½ teaspoons pumpkin pie spice in a small bowl. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the chopped pecans to add a delightful crunch.
- Top and Finish Baking: Remove the baking dish from the oven and discard the foil. Evenly sprinkle the pecan topping over the sweet potato mixture. Return the dish to the oven and bake uncovered for an additional 25-30 minutes, or until the topping is golden brown, the sweet potatoes are tender, and the casserole is bubbly.
Notes
- You can substitute maple syrup or honey for the brown sugar if you prefer a different sweetness.
- For a crunchier topping, toast the pecans lightly before adding them.
- Be sure to cover tightly during the first baking to trap steam and properly cook the sweet potatoes.
- This casserole can be prepared a day ahead; bake just before serving.
- Use fresh pumpkin pie spice for the best aroma, or make your own blend with cinnamon, nutmeg, ginger, and cloves.
