Get ready to transform your holiday table with the most irresistible side dish that combines the creamy richness of sweet potatoes, the tangy burst of cranberry sauce, and a delightful crunch of pecans. This Cranberry Sweet Potato Casserole isn't just a recipe—it's a culinary experience that will have your guests begging for seconds and asking for the secret behind its mouthwatering magic!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 cups sweet potatoes, mashed
- 1 cup cranberry sauce
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped
- 1/2 cup mini marshmallows (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Peel and chop sweet potatoes into large chunks. Boil in salted water for 15-20 minutes until tender when pierced with a fork. Drain thoroughly.
- Mash the cooked sweet potatoes in a large mixing bowl until smooth and creamy. Use a potato masher or electric mixer for best results.
- Add melted butter, brown sugar, and vanilla extract to the mashed sweet potatoes. Mix thoroughly until well combined and smooth.
- Spread half of the sweet potato mixture evenly across the prepared baking dish. Create a layer of cranberry sauce over the sweet potatoes.
- Top the cranberry layer with the remaining sweet potato mixture, spreading carefully to create an even surface.
- Sprinkle chopped pecans evenly across the top of the casserole for added crunch and flavor.
- If using marshmallows, scatter mini marshmallows over the top of the casserole for a classic sweet finish.
- Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and marshmallows are lightly toasted.
- Remove from oven and let cool for 10 minutes before serving. This allows the casserole to set and makes serving easier.
Tips
- Choose the Right Sweet Potatoes: Select firm, unblemished sweet potatoes with smooth skin for the best texture and flavor.
- Mashing Matters: For ultra-smooth sweet potatoes, use a potato ricer or electric mixer instead of a manual masher.
- Prevent Watery Casserole: Ensure sweet potatoes are thoroughly drained after boiling to avoid excess moisture.
- Toasting Marshmallows: Watch marshmallows carefully in the last few minutes of baking to prevent burning.
- Make Ahead Friendly: You can prepare this casserole up to 24 hours in advance and refrigerate before baking.
- Enhance Flavor: Consider adding a pinch of cinnamon or nutmeg to the sweet potato mixture for extra warmth.
- Serving Suggestion: Let the casserole rest for 10 minutes after baking to allow it to set and make serving easier.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 25mg
