Cranberry Pecan Sweet Potato Casserole
A comforting bake that brings together buttery sweet potatoes, tart cranberries, and crunchy pecans. This Cranberry Pecan Sweet Potato Casserole is easy to assemble, makes a great Thanksgiving side, and offers a balanced mix of sweetness and tang with a hint of crunch from toasty pecans.
Ingredients
- 4 medium sweet potatoes
- 1/2 cup orange juice or apple juice
- 1/4 cup brown sugar
- 2 tablespoons butter, melted
- 1/2 cup cranberries, fresh or dried
- 1/2 cup pecans, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- pinch salt
Instructions
- Preheat your oven to 375°F (190°C). Scrub the sweet potatoes and pierce each once with a fork. Bake them on a lined sheet for about 45 minutes, until they are very tender.
- While the potatoes bake, chop the pecans and set aside a small handful for topping. If you are using dried cranberries, you can slice them in half to release more tart flavor.
- When the potatoes are done, let them cool briefly. Peel and mash them in a large bowl. Stir in the melted butter, brown sugar, vanilla, cinnamon, and a pinch of salt. Mix until smooth and creamy.
- Fold in the cranberries and half of the chopped pecans. Pour the mixture into a lightly greased casserole dish and smooth the top.
- Sprinkle the remaining pecans over the top. If you like a light glaze, drizzle a tablespoon of juice over the surface.
- Bake for about 20 minutes until the edges are bubbling and the pecans are golden. If the top browns too quickly, cover loosely with foil for the last 5 minutes.