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Cranberry Sweet Potato Casserole


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Rate this recipe 4.1/5 (7 Votes)


  • Topping:
  • 2 lbs sweet potatoes, peeled and quartered
  • 1/2 c brown sugar, packed
  • 1/4 butter, cut up
  • 1/4 sweetened condensed milk
  • 2 eggs, beaten
  • 1/2 c fresh or frozen cranberries, chopped
  • 1/3 c dried cranberries
  • 3 TBs orange juice
  • 1 c pecans, chopped
  • 1/4 c brown sugar, packed
  • 1 TB butter, melted
  • 1 TB flour



Step 1

Cook sweet potatoes until tender. (Microwave about 8 minutes or boil about 25 minutes.) Drain and mash potatoes.
Preheat oven to 350.
For topping, cover dried cranberries with orange juice and let stand 15 minutes.
In a bowl with mashed potatoes; stir in brown sugar, butter, sweetened condensed milk. Let cool for 5 minutes and then add eggs and fresh or frozen cranberries; mix. Transfer potato mixture to a greased baking dish.

In a medium bowl, combine topping ingredients (dried cranberries, juice, pecans, brown sugar, melted butter and flour) and toss. Sprinkle topping on potatoes.

Bake, uncovered, for 35 minutes or until 160F.

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