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
Scale
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.
