Cranberry Pecan Sweet Potato Casserole

4.48 from 63 votes

This Cranberry Pecan Sweet Potato Casserole is the perfect fall and holiday side dish. This simple recipe is as tasty as it is beautiful.

Prep Time15

Cook Time25

Inactive Time5

Total Time45

Course: Side Dish

Cuisine: American

Servings: servings

Author: Jamie Sherman

Preheat the oven to 425°F. Coat a 9-inch pie or baking dish with butter and set aside.
In a small mixing bowl, add pecans, cranberries, and brown sugar. Toss to combine and set aside.
Peel 2-3 sweet potatoes and slice evenly into 1/8-inch-thick rounds, place in the pie pan, set aside.
On the stovetop or in the microwave, melt and combine the butter, maple syrup, orange zest, salt, and cinnamon. Pour over the potato slices and gently toss. Spread potatoes evenly in the pan.
Top the sweet potatoes with the brown sugar mixture. Cover with foil and bake in a pre-heated oven for 25 minutes. Remove foil after it has baked for 25 minutes and bake for an additional 20 minutes uncovered.
Remove from oven, let it sit for 5 minutes, and serve.

This recipe is easy to make a day or two ahead and reheat.
This recipe easily doubles or triples for larger crowds!
I laid my potatoes in rows, leaning against each other. You can check out the images in the post to get an idea.
Depending on your baking dish, you may want to allow it to come to room temperature (if refrigerated or frozen) before baking so the dish doesn’t crack or explode.

This recipe was originally shared as a guest post from Dash of Sanity.

Recipe adapted from Chowhound