Sweet Potato Casserole with Pecan and Cranberry Topping Recipe
A comforting and classic Sweet Potato Casserole recipe featuring creamy mashed sweet potatoes mixed with vanilla and dried cranberries, topped with a buttery pecan crumble. Perfect for holiday gatherings or a cozy family dinner, this casserole bakes to a golden, bubbly perfection.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Sweet Potato Filling
- 4 lbs sweet potatoes (about 6 cups mashed)
- 3 large eggs
- 1/2 cup granulated sugar
- 6 Tbsp unsalted butter (melted and slightly cooled)
- 1/2 Tbsp vanilla extract
- 1/8 tsp fine sea salt (or a pinch of salt)
- 1 cup dried cranberries (optional)
Pecan Crumble Topping
- 2/3 cup brown sugar (packed)
- 1/3 cup all-purpose flour (or gluten-free flour substitute)
- 3 Tbsp unsalted butter (cold, diced)
- 1 cup pecans (coarsely chopped, optional)
Instructions
- Cook Sweet Potatoes: Peel and chop the sweet potatoes into 1-inch chunks. Place them in a large pot and add enough water to cover the potatoes. Bring the water to a medium boil and cook the potatoes uncovered for 10-15 minutes or until they are easily pierced with a fork. Drain the potatoes and mash them thoroughly, preferably with an electric mixer, to achieve a creamy texture.
- Make Sweet Potato Filling: Preheat the oven to 350°F (175°C). In a large bowl, whisk together the eggs, granulated sugar, melted butter, vanilla extract, and salt. Stir this mixture into the mashed sweet potatoes until well combined. Fold in the dried cranberries if using. Spread this sweet potato mixture evenly into a 9×13 inch casserole dish.
- Prepare Pecan Crumble Topping: In a small bowl, mix together the brown sugar and flour. Add the cold, diced butter and use your hands to rub the mixture until it forms pea-sized crumbs. Stir in the chopped pecans.
- Assemble and Bake: Sprinkle the pecan crumble topping evenly over the sweet potato filling. Bake in the preheated oven for 35-40 minutes, uncovered, until the casserole is hot throughout and the edges begin to puff and brown slightly.
Notes
- For a smoother filling, use an electric mixer to mash the sweet potatoes thoroughly.
- The dried cranberries are optional but add a nice tart contrast to the sweetness.
- To make this recipe gluten-free, substitute the all-purpose flour in the topping with a gluten-free flour blend.
- Allow the casserole to cool slightly before serving for best flavor and texture.
- Store leftovers covered in the refrigerator for up to 4 days; reheat before serving.