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

Directions:

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: