Cranberry Sweet Potato Casserole

Cranberry Sweet Potato Casserole
  • PREP TIME
    10 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    40 mins
  • SERVING
    12 People
  • VIEWS
    48

Elevate your holiday table with this vibrant Cranberry Sweet Potato Casserole, a delightful fusion of sweet and tart flavors. This dish artfully combines the earthy sweetness of sweet potatoes with the tangy burst of cranberries, topped with a crunchy, spiced cornflake crumble. It's a simple yet elegant side that's sure to impress.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    66 g
  • Cholesterol
    8 mg
  • Fiber
    3 g
  • Protein
    1 g
  • Saturated Fat
    2 g
  • Sodium
    166 mg
  • Sugar
    16 g
  • Fat
    3 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View Spread the whole-berry cranberry sauce evenly into the bottom of a 6-cup casserole dish. (2 minutes)

Image Step 03
03 Step

Recipe View Spoon the drained sweet potato chunks gently over the layer of cranberry sauce, distributing them evenly. (5 minutes)

Image Step 04
04 Step

Recipe View In a separate small bowl, combine the crushed cornflakes, melted butter, brown sugar, and pumpkin pie spice. Mix well until the cornflakes are evenly coated. (3 minutes)

Image Step 05
05 Step

Recipe View Scatter the cornflake mixture evenly over the top of the sweet potatoes, ensuring a uniform layer of crumble. (2 minutes)

Image Step 06
06 Step

Recipe View Bake in the preheated oven for 30 minutes, or until the topping is golden brown and the casserole is heated through. (30 minutes)

Image Step 07
07 Step

Recipe View Let stand for 5-10 minutes before serving to allow the flavors to meld slightly. (10 minutes)

For a richer flavor, try using maple syrup instead of brown sugar in the cornflake topping.
If you prefer a smoother texture, you can mash the sweet potatoes slightly before layering them into the casserole.
Add a sprinkle of chopped pecans or walnuts to the cornflake topping for extra crunch and nutty flavor.
This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few minutes to the baking time.

Jennyfer Bartoletti

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 16 Ratings)
Total Reviews: (4)
  • Magdalen Metz

    My kids, who usually don't like sweet potatoes, loved this casserole! Thanks for the great recipe.

  • Magdalena Shanahan

    I made this for a potluck, and everyone raved about it. So easy and delicious!

  • Stanton Roberts

    I added some orange zest to the cranberry sauce for a brighter flavor, and it turned out amazing!

  • Alejandrin Cronin

    This recipe was a hit at our Thanksgiving dinner! The cornflake topping was a great touch.

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