This Cranberry Pecan Sweet Potato Casserole is the perfect fall and holiday side dish. This simple recipe is as tasty as it is beautiful.
Cranberry Pecan Sweet Potato Casserole
This Cranberry Pecan Sweet Potato Casserole is just stunning. I literally didn’t want to eat it and I couldn’t stop taking photos. And friends, it tastes just as good as it looks. I love the sweetness from the orange zest and cranberries it is a perfect balance to the nuttiness of the pecans.
I love the holidays mainly because I love sharing food and recipes with others. Delivering meals or treats, and loaves of bread is what brings me joy this time of year. What brings you happiness? Feel free to share in the comments below.
How to make Cranberry Pecan Sweet Potato Casserole
Ingredients
- chopped pecans – or another nut you prefer
- fresh or frozen cranberries
- packed light brown sugar – or brown sugar substitute to equal the same amount
- sweet potatoes
- unsalted butter – if you use salted butter, be sure to cut the amount of salt called for in the recipe
- maple syrup
- orange zest
- kosher salt
- ground cinnamon
Instructions
- Preheat the oven to 425°F. Coat a 9-inch pie or baking dish with butter and set aside.
2. In a small mixing bowl, add pecans, cranberries, and brown sugar. Toss to combine and set aside.
3. Peel 2-3 sweet potatoes and slice evenly into 1/8-inch-thick rounds, place in the pie pan, set aside.
4. On the stovetop or in the microwave, melt and combine the butter, maple syrup, orange zest, salt, and cinnamon. Pour over the potato slices and gently toss. Spread potatoes evenly in the pan.
5. Top the sweet potatoes with the brown sugar mixture. Cover with foil and bake in a pre-heated oven for 25 minutes. Remove foil after it has baked for 25 minutes and bake for an additional 20 minutes uncovered.
6. Remove from oven, let it sit for 5 minutes, and serve.
Cranberry Pecan Sweet Potato Casserole FAQs
Yes! You can make this dish a day or two ahead and then just reheat it before serving!
I would not freeze this dish without baking it first. After baking, allow it to cool completely. Wrap the casserole in plastic wrap and a layer of aluminum foil. Freeze for up to 3-4 months. To use, allow the casserole to that overnight in the fridge before reheating.
– For larger portions, it’s best to bake them. Cover the dish with aluminum foil and bake in a 350F oven for 20-30 minutes or until heated through.
– For smaller portions, it’s easiest to use a microwave to reheat the casserole until heated through.
Recipe Tips
- This recipe is easy to make a day or two ahead and reheat.
- This recipe easily doubles or triples for larger crowds!
- I laid my potatoes in rows, leaning against each other. You can check out the images in the post to get an idea.
- Depending on your baking dish, you may want to allow it to come to room temperature (if refrigerated or frozen) before baking so the dish doesn’t crack or explode.
Other recipes you may enjoy
Cranberry Pecan Sweet Potato Casserole
Equipment
Ingredients
- 1 cup chopped pecans
- ¾ cup fresh or frozen cranberries
- ½ cup packed light brown sugar
- 2 pounds sweet potatoes about 2-3 large
- 4 tablespoons unsalted butter
- 2 tablespoons maple syrup
- ¾ teaspoon packed finely grated orange zest (from about half of a large orange)
- ½ teaspoon kosher salt plus more as needed
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 425°F. Coat a 9-inch pie or baking dish with butter and set aside.
- In a small mixing bowl, add pecans, cranberries, and brown sugar. Toss to combine and set aside.
- Peel 2-3 sweet potatoes and slice evenly into 1/8-inch-thick rounds, place in the pie pan, set aside.
- On the stovetop or in the microwave, melt and combine the butter, maple syrup, orange zest, salt, and cinnamon. Pour over the potato slices and gently toss. Spread potatoes evenly in the pan.
- Top the sweet potatoes with the brown sugar mixture. Cover with foil and bake in a pre-heated oven for 25 minutes. Remove foil after it has baked for 25 minutes and bake for an additional 20 minutes uncovered.
- Remove from oven, let it sit for 5 minutes, and serve.
Notes
- This recipe is easy to make a day or two ahead and reheat.
- This recipe easily doubles or triples for larger crowds!
- I laid my potatoes in rows, leaning against each other. You can check out the images in the post to get an idea.
- Depending on your baking dish, you may want to allow it to come to room temperature (if refrigerated or frozen) before baking so the dish doesn’t crack or explode.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on November 14, 2015. Updated on November 1, 2021.
I'm loving this! Your cranberry twist on the usual sweet potato casserole sounds like a wonderful idea. 🙂
This looks absolutely fabulous!! Great flavors….and such vibrant colors!
nice
Thanks for the recipe! If I were to make again I would cook the sugar and cranberries with the butter and syrup mix for a bit before adding to the potatoes. Cranberries came out a bit too sour for my liking but the pecans and sweet potatoes pair nicely!
Wow! That just screams fall. I love the jewel tones and there is so much flavor and texture in there.