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
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.
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.