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.

scooping sweet potato casserole from baking dish

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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!

sweet potato casserole in baking dish

How to Make Sweet Potato Casserole with Crunchy Topping

This 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!

  • If you don’t like sweet potatoes, you can substitute butternut squash. Walmart sells bags of frozen peeled and cubed butternut squash. It would work great in this recipe.
  • Can Sweet Potato Casserole be made in advance? Yes! You can make this 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.
  • Can Sweet Potato Casserole be frozen? Yes! You can freeze this 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 casserole after freezing, thaw completely and reheat in the microwave or covered in the oven at 350ºF for 35 to 45 minutes.
scooping sweet potato casserole from baking dish

The BEST Sweet Potato Casserole for Thanksgiving

As I said, this 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 casserole:

Mom’s Turkey & Dressing

Southern Cornbread Dressing Southern Cornbread Dressing – My Mom’s recipe for THE BEST dressing! SO easy. Homemade cornbread, white bread,…

No Knead Dinner Rolls

No Knead Dinner Rolls recipe – seriously THE BEST rolls EVER!! The best part is that you can make them…

scooping sweet potato casserole from baking dish

Cranberry Pecan Sweet Potato Casserole

Yield: 10 people
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 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:

  • ½ cup packed brown sugar
  • 2 Tbsp orange juice
  • 2 tsp vanilla
  • 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
  • ½ cup all-purpose flour
  • ¼ cup packed brown sugar
  • tsp pumpkin pie spice
  • ¼ cup cold butter
  • 1 cup chopped pecans

Instructions:

  • Preheat oven to 400ºF. Lightly spray a 9×13-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:

  • If you don’t like sweet potatoes, you can substitute butternut squash. Walmart sells bags of frozen peeled and cubed butternut squash. It would work great in this recipe.
  • Can Sweet Potato Casserole be made in advance? Yes! You can make this 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.
  • Can Sweet Potato Casserole be frozen? Yes! You can freeze this 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 casserole after freezing, thaw completely and reheat in the microwave or covered in the oven at 350ºF for 35 to 45 minutes.

Steph

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scooping sweet potato casserole from baking dish

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