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Perfect Cranberry Orange Sweet Potato Casserole with Pecan Crumble

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A creamy sweet potato casserole with a tart cranberry orange layer and a crunchy pecan crumble topping. Perfect for holiday gatherings, this make-ahead dish balances sweet and tart flavors beautifully.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cut into 2-inch chunks
  • 1/4 cup unsalted butter, melted
  • 1/3 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups fresh or frozen cranberries
  • 1/3 cup granulated sugar
  • 1 tablespoon orange zest
  • 1/4 cup fresh orange juice
  • 1 cup pecans, chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Place the peeled and chopped sweet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes, until fork-tender. Drain well.
  3. Return the drained sweet potatoes to the pot or transfer to a large mixing bowl. Add melted butter, brown sugar, eggs, milk, vanilla, salt, cinnamon, and nutmeg. Beat with a hand mixer or stand mixer until smooth and creamy. Set aside.
  4. In a small bowl, combine cranberries with granulated sugar, orange zest, and fresh orange juice. Stir gently and let sit for about 5 minutes.
  5. In a medium bowl, combine chopped pecans, flour, brown sugar, cinnamon, and salt. Add cold butter cubes. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
  6. Spread half of the sweet potato mixture evenly into the prepared baking dish. Spoon the cranberry orange mixture over the top. Carefully spread the remaining sweet potato mixture on top. Sprinkle the pecan crumble evenly over the entire surface.
  7. Bake on the middle rack for 35 to 40 minutes, until the filling is bubbly around the edges and the crumble topping is golden brown. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
  8. Let the casserole cool on a wire rack for at least 10 minutes before serving.

Notes

For best results, toast pecans before using. Keep butter cold for crumble. The casserole can be assembled up to 24 hours ahead and refrigerated. If using frozen cranberries, do not thaw. For a dairy-free version, use vegan butter and oat milk. For gluten-free, substitute almond flour in the crumble.

Nutrition

Keywords: sweet potato casserole, cranberry orange, pecan crumble, Thanksgiving side dish, holiday recipe, make-ahead casserole

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