Holiday Hit Sweet Potato Cranberry Casserole
Elevate your holiday feast with the irresistible Holiday Hit Sweet Potato Cranberry Casserole, a perfectly balanced blend of comforting sweet potatoes, bright tart cranberries, and a crispy pecan-oat streusel topping. This crowd-pleasing recipe combines the natural sweetness of maple syrup and brown sugar with warm spices like cinnamon and nutmeg, creating a flavor-packed base that’s made extra creamy with a touch of milk and eggs. Fresh cranberries add bursts of tangy freshness, while the golden streusel topping, featuring chopped pecans and rolled oats, delivers a delightful crunch. Ready in just over an hour, this easy yet impressive casserole is the ideal side dish for Thanksgiving, Christmas, or any festive gathering. Serve warm and watch as it becomes the star of your holiday table!
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 6 tablespoons unsalted butter
- 1 cup brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.25 cup milk
- 2 large eggs
- 1.5 cups fresh cranberries
- 0.5 cup all-purpose flour
- 0.5 cup chopped pecans
- 0.5 cup rolled oats
- 0.25 cup brown sugar (for topping)
- 4 tablespoons unsalted butter (for topping)
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Peel and cube the sweet potatoes, then place them in a large pot. Add enough water to cover the potatoes and bring to a boil over medium-high heat. Cook for 15-20 minutes or until the sweet potatoes are fork-tender.
Drain the sweet potatoes and transfer them to a large mixing bowl. Add the butter, 1 cup of brown sugar, maple syrup, cinnamon, nutmeg, salt, milk, and vanilla extract. Mash everything together until smooth.
Allow the mashed sweet potatoes to cool slightly, then whisk in the eggs until fully incorporated.
Fold the fresh cranberries into the sweet potato mixture and pour it into the prepared baking dish. Spread the mixture evenly.
In a medium bowl, combine the flour, chopped pecans, rolled oats, 0.25 cup brown sugar (for topping), and butter (for topping). Use a fork or your fingers to mix it until crumbly.
Sprinkle the pecan streusel mixture evenly over the sweet potato and cranberry layer.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
Let the casserole cool for 5-10 minutes before serving. Enjoy this sweet and tangy holiday favorite!
Nutrition Facts
Calories |
3616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.8 g | 223% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 497.9 g | 181% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 278.0 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 658 mg | 51% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1261 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
