Festive Cranberry Pecan Sweet Potato Casserole

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Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish or similar casserole dish with butter or nonstick spray.
2. Peel and cube the sweet potatoes. Place them in a large pot and cover with water. Bring to a boil, then reduce to a simmer and cook until the potatoes are very tender, about 15-20 minutes.
3. Drain the sweet potatoes and return them to the pot. Add 2 tablespoons of butter, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Mash until smooth and creamy. Adjust sweetness or seasoning if desired.
4. Spread the mashed sweet potatoes evenly into the prepared baking dish.
5. In a medium bowl, combine the chopped pecans, dried cranberries, oats, brown sugar, flour, and the remaining 2 tablespoons of melted butter. Stir until the mixture is crumbly and holds together when pressed.
6. Sprinkle the pecan cranberry topping evenly over the mashed sweet potatoes.
7. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and crisp.
8. Remove from oven and let cool for 5 minutes before serving. This allows the casserole to set slightly for easier portioning.

Chef tips

• For a vegan version, substitute butter with coconut oil and use maple syrup instead of honey.
• If you prefer a nut-free version, replace pecans with pumpkin seeds or omit nuts entirely.
• Make ahead tip: Prepare the mashed sweet potatoes and topping separately, then assemble and bake just before serving.
• To save time, you can use pre-cut sweet potatoes but ensure quantity and cooking time adjustments.