Cranberry Pecan Sweet Potato Casserole
Cranberry Pecan Sweet Potato Casserole - a must for your Thanksgiving dinner! Diced sweet potatoes tossed in brown sugar, orange juice, vanilla, pumpkin pie spice, and dried cranberries. Top the casserole with a crunchy topping of flour, brown sugar, pumpkin pie spice, butter, and chopped pecans. Can make in advance and refrigerate or freeze for later.
Easy Cranberry Pecan Sweet Potato Casserole
Sweet potato casserole is a staple at our holiday meals. It just doesn't feel like Thanksgiving if we don't have this Cranberry Pecan Sweet Potato Casserole on the table. Diced sweet potatoes tossed in brown sugar, orange juice, vanilla, pumpkin pie spice, and dried cranberries. The casserole isn't topped with the traditional marshmallow topping. This casserole has a yummy pecan streusel topping. It is really, really delicious!
How to Make Sweet Potato Casserole with Crunchy Topping
This Cranberry Pecan Sweet Potato Casserole is very easy to make. Start with peeling and chopping up 3 pounds of sweet potatoes. Next, toss the sweet potatoes with brown sugar, orange juice, vanilla, salt, pumpkin pie spice, and dried cranberries. Place the potato mixture into a baking pan and cover with foil. Pop it in the oven. While the potatoes are baking, make the crunchy pecan streusel topping. Combine flour, brown sugar, pumpkin pie spice, butter, and chopped pecans. Take the sweet potato casserole out of the oven, add the streusel topping, and put back into the oven. Super easy!
Can Cranberry Pecan Sweet Potato Casserole be Made in Advance and Frozen?
You can absolutely make this Cranberry Pecan Sweet Potato Casserole in advance. You can make it the night before and refrigerate it until you are ready to bake. Go ahead and make the streusel topping the day before as well and store it in the refrigerator. If baking straight from the refrigerator, you may need to add a few minutes to the cooking time.You can also freeze this Cranberry Pecan Sweet Potato Casserole unbaked or baked for a quick side dish later. If freezing this unbaked, freeze it without the crunchy topping. Make the topping when you are ready to bake the casserole. To bake after freezing, thaw completely and bake as directed below.
To reheat this Cranberry Pecan Sweet Potato Casserole after freezing, thaw completely and reheat in the microwave or covered in the oven.
The BEST Sweet Potato Casserole for Thanksgiving
As I said, this Cranberry Pecan Sweet Potato Casserole is a MUST for our holiday meal. We absolutely LOVE all the flavors in this casserole - orange juice, cranberries, pecans, and pumpkin pie spice. YUM! It is comfort food at its best! Here are a few of our favorite recipes from the blog that go great with this Cranberry Pecan Sweet Potato Casserole:- Mom's Turkey & Dressing
- Smothered Green Beans
- Zucchini, Squash, and Corn Casserole
- No-Knead Dinner Rolls
- Pumpkin Crunch
quick, easy, simple, yeast, thanksgiving, christmas, no eggs, egg free, best, not mashed, no marshmallow, pecans, crunchy topping, streusel, potluck, holidays
Side Dish, Bread
American
Yield: serves 10 to 12
Cranberry Pecan Sweet Potato Casserole
prep time: 15 minscook time: 1 hour total time: 1 hour 15 mins
Cranberry Pecan Sweet Potato Casserole - a must for your Thanksgiving dinner! Diced sweet potatoes tossed in brown sugar, orange juice, vanilla, pumpkin pie spice, and dried cranberries. Top the casserole with a crunchy topping of flour, brown sugar, pumpkin pie spice, butter, and chopped pecans. Can make in advance and refrigerate or freeze for later. #casserole #thanksgiving #sweetpotato #christmas
ingredients:
- 1/2 cup packed brown sugar
- 2 Tbsp orange juice
- 2 tsp vanilla
- 1/2 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
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1 -1/2 tsp pumpkin pie spice
- 1/4 cup cold butter
- 1 cup chopped pecans
instructions:
- Preheat oven to 400ºF. Lightly spray a 9x13-inch dish with cooking spray.
- In a large bowl, combine brown sugar, orange juice, vanilla, salt, pumpkin pie spice, and 2 Tbsp melted butter. Add sweet potatoes and cranberries; toss to coat. Pour into prepared dish.
- Cover with aluminum foil and bake for 30 minutes. Remove from oven.
- In a small bowl, combine the flour, brown sugar, and pumpkin pie spice. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over sweet potato mixture.
- Bake, uncovered, for 25-30 minutes or until bubbly and sweet potatoes are tender.
NOTES:
Can make in advance and refrigerate or freeze for later. To freeze unbaked, prepare casserole through Step 2. Cover and freeze. To bake, thaw completely and bake as directed above. To reheat after freezing, thaw completely and reheat in the microwave or covered in the oven.
All images and text ©Plain Chicken, Inc.
MORE SIDE DISH RECIPES:
Praline Sweet Potato Casserole
Teriyaki Green Beans
Smothered Asparagus
Sweet Macaroni Salad
Cheesy Potato Casserole
RECOMMENDED PRODUCTS:
9x13-inch Baking Dish
Vegetable Peeler
Chef's Knife
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