Cranberry Sweet Potato Casserole

Not the prettiest dish to photograph, but it is so delicious!  Everyone LOVED this…even -s, who’s not too crazy about anything sweet potato.  Both kiddos requested that I make this again, and it will definitely be made at Thanksgiving.

Adapted from Tara McConnell’s Hot Recipes in Cool Dishes.

Filling Ingredients:

  • 3 lbs. sweet potatoes, peeled and chopped
  • 1 c. Craisins (reduced sugar)
  • 1/2 c. brown sugar
  • 4 TBSP butter, melted
  • grated zest and juice of 1 orange
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/2 tsp. salt

Topping Ingredients:

  • 1/2 c. brown sugar
  • 1 c. flour
  • 1 c. chopped pecans
  • 1/2 c. butter, melted


  1. Preheat oven to 400*.
  2. Add potatoes to a large pot of water; bring to a boil and cook until tender.
  3. Meanwhile, in a mixing bowl, combine Craisins through salt.
  4. In another mixing bowl, combine the topping ingredients.
  5. When potatoes are tender, drain and return to pot; add Craisin sauce and mash with a potato masher.
  6. Spray a 3 qt. baking dish (7 x 9 ish) with cooking spray and add potato mixture and spread topping over the potato mixture (may want to take a knife and spray with cooking spray to more easily spread the mixture).
  7. Bake for 30 minutes or until the topping has browned.

Cranberry Sweet Potato Casserole:

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