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:
- Preheat oven to 400*.
- Add potatoes to a large pot of water; bring to a boil and cook until tender.
- Meanwhile, in a mixing bowl, combine Craisins through salt.
- In another mixing bowl, combine the topping ingredients.
- When potatoes are tender, drain and return to pot; add Craisin sauce and mash with a potato masher.
- 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).
- Bake for 30 minutes or until the topping has browned.
Cranberry Sweet Potato Casserole:
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