Cranberry Sweet Potato Casserole

Total Time:
55 mins
Prep Time:
15 mins
Cook Time:
40 mins
12 servings
Dish Size:
3.5 Quart
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November 18, 2011
Tara’s Tidbits®

You can also use fresh or frozen cranberries in place of the dried. Simply use 1 cup of fresh or frozen, and increase the sugar in the filling to 1 full cup.

This casserole is so sweet and good that you could eat it as a dessert if you wanted to. A nice dish when expecting company, it can easily be prepared a day ahead, refrigerated, and baked just before serving. With Craisins and orange baked in and a doughy, pecan-filled topping, it is definitely not your usual sweet potato casserole. - Tara



  • 3 pounds sweet potatoes, peeled and chopped
  • 1 cup dried cranberries (Craisins)
  • 1/2 cup light brown sugar
  • 4 tablespoons butter or margarine, melted
  • Grated zest and juice of 1 orange
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt


  • 1/2 cup light brown sugar
  • 1 cup all-purpose flour
  • 1 cup chopped pecans
  • 1/2 cup butter or margarine, melted


  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl, combine the Filling ingredients and pour into a 3.5-quart temp-tations® baking dish.
  3. In a small mixing bowl, combine the Topping ingredients and spoon over filling.
  4. Bake 40 minutes or until the filling is bubbling and the topping is browned. Cool 10 minutes before serving.
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