Cranberry Pecan Sweet Potato Casserole
Indulge in the comforting blend of flavors with this Cranberry Pecan Sweet Potato Casserole. Creamy sweet potatoes are harmoniously combined with tart cranberries and crunchy pecans, all crowned with golden-brown mini marshmallows. This festive dish is perfect for Thanksgiving or any gathering, making it a delightful centerpiece that will leave your guests asking for more.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 medium sweet potatoes (about 2 lbs), peeled and chopped
- 1 cup fresh cranberries (or ½ cup dried cranberries)
- 1 cup chopped pecans (raw or toasted)
- ½ cup brown sugar
- 1 tsp ground cinnamon
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 375°F (190°C).
- Boil chopped sweet potatoes in salted water until tender, about 15-20 minutes. Drain and mash until smooth.
- In a large bowl, mix mashed sweet potatoes with brown sugar, cinnamon, and half of the chopped pecans.
- Spread the sweet potato mixture evenly in a greased baking dish. Top with fresh cranberries and remaining pecans.
- Generously sprinkle mini marshmallows on top.
- Bake for 25-30 minutes or until marshmallows are golden brown and bubbly.
Nutrition
- Serving Size: 1/8 of casserole (approximately 180g)
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg