Sweet Potato Cranberry Pecan Casserole

Approx. Time:

1 hr and 15 min

Servings:

8 to 10 servings

If there is one dish that feels like pure holiday comfort to me, it’s this Sweet Potato Cranberry Pecan Casserole. It has everything I love: the creamy sweetness of steamed sweet potatoes, that cozy touch of condensed milk, warm vanilla, and the perfect balance of tart cranberries and crunchy pecans. It’s sweet, a little tangy, buttery, crispy — honestly, it’s to die for.

This is the kind of recipe that makes the whole house smell like the holidays. It’s festive, beautiful on the table, and every bite feels like a warm hug. And the best part? You can make it ahead of time. I actually made mine two days before, reheated it, and… it was even better. The flavors settle, the cranberries soften into the potatoes, and the topping stays perfectly crisp.

Whether you’re making this for Thanksgiving, Friendsgiving, Christmas, or just a cozy weekend dessert-side dish, this casserole will always be a crowd favorite. It’s one of those dishes people try once and immediately ask for the recipe — and now you have it written perfectly for your website.

Ingredients:

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Sweet Potato Base

3 large sweet potatoes, peeled and cubed
3 eggs
½ cup condensed milk
½ cup brown sugar
6 tablespoons melted butter (or ½ cup)
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries

Crumble Topping

½ cup all-purpose flour
½ cup brown sugar
4 tablespoons cold butter, cubed
½–1 cup pecans (for topping)

Instructions

Steam the Sweet Potatoes
Peel and cube the sweet potatoes. Steam until fully tender and soft.
Make the Sweet Potato Mixture
In a large bowl, whisk together the eggs, condensed milk, brown sugar, melted butter, and vanilla extract until smooth.
Combine
Once the potatoes were steamed, I added them to my mixer and blended them until smooth. Then I poured in the egg mixture with the condensed milk, brown sugar, butter, and vanilla, and mixed everything together.
Transfer to Baking Dish
Pour the sweet potato mixture into a greased baking dish and spread evenly.
Make the Crumble Topping
In a bowl, combine flour, brown sugar, and cold butter. Use your fingers to crumble it together until it forms small pea-sized crumbles.
Assemble
Sprinkle the crumble evenly over the sweet potato base.
Top generously with pecans.
Bake
Bake at 350°F (175°C) for 30–35 minutes, or until the top is golden and crisp.

Serve or Make AheadServe warm — or prepare up to 2 days ahead and reheat before serving. The flavors get even better with time.

Estimated Nutrition

Approximate Nutrition per Serving:

Calories: ~320
Carbs: ~42g
Protein: ~4g
Fat: ~15g

Note: Macros may vary based on exact ingredients and portion size.

About the author

Why I Share These Recipes With You

“Food is how I connect with my culture, with others, and with myself. I started The Sweet Spot Done Right to help others do the same: discover new flavors, celebrate where they come from, and make something meaningful in their own kitchen.

I want to make global cooking simple, healthy, and fun for everyone.”