Cranberry Bliss: Elevate Your Sweet Potato Casserole Game
Learn how to make delicious Sweet Potato Casserole with Cranberries. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup fresh cranberries
- 1/4 cup brown sugar
- 1/4 cup melted unsalted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup maple syrup
If fresh cranberries are unavailable, you can use dried cranberries, but be sure to soak them in warm water for about 10 minutes before using to soften them up. For a nut-free option, you can omit the pecans or substitute them with sunflower seeds.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of butter or non-stick spray.
- In a large pot, cover the sweet potatoes with water and bring to a boil. Cook until tender, about 20 minutes. Drain and transfer to a large mixing bowl.
- Mash the sweet potatoes with a potato masher or fork until smooth. Stir in the brown sugar, melted butter, cinnamon, nutmeg, and salt until well combined.
- Fold in the fresh cranberries gently, ensuring they are evenly distributed throughout the sweet potato mixture.
- Spread the sweet potato and cranberry mixture evenly into the prepared baking dish.
- In a separate bowl, combine the chopped pecans, flour, rolled oats, and maple syrup. Mix until a crumbly texture forms.
- Sprinkle the pecan mixture over the top of the sweet potatoes.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
- Allow the casserole to cool for a few minutes before serving to let the flavors meld together beautifully.
