Sweet Potato Cranberry Casserole

Holiday tables need color and contrast, and this sweet potato cranberry casserole delivers both in one bubbling dish. Tender rounds of sweet potato soak up a bright orange syrup, while ruby cranberries burst into tangy pockets that cut through the caramel richness of brown sugar and butter. A walnut-cinnamon streusel crisps on top, sending up a toasty aroma that announces dinner before the platter hits the table.

Make this recipe if you want a side that earns its space next to Thanksgiving turkey or Christmas ham without stealing the whole show. It is straightforward to assemble, travels well and brings the exact sweet-tart balance that keeps everyone going back for one more spoonful. The bonus: One serving of this classic side dish provides all the vitamin A your body needs for the day.

Ingredients for Sweet Potato Cranberry Casserole

• Sweet potatoes: These starchy tubers form the foundation of the dish, providing a natural sweetness and a creamy texture that complement the tart cranberries beautifully. Some sweet potatoes are often labeled yams at the grocery store, but you want the orange-flesh tubers here.
• Cranberries: Tart and slightly bitter, cranberries burst during baking to release their bright, acidic juice that cuts through the sweetness of the potatoes and sugar. Fresh or frozen work equally well, as both soften and meld into the dish while maintaining some texture.
• Brown sugar: This sweetener balances the tartness of the cranberries while its molasses notes add depth and caramel-like complexity to the dish. Used in both the layers and the topping, brown sugar dissolves into a light syrup in the base while caramelizing into a streusel-like crust on top.
• Butter: Fat is essential for richness and helps carry the flavors of the other ingredients throughout the dish. Melted butter in the layers adds moisture and promotes browning, while cold butter cut into the topping creates crispy, golden clusters.
• Orange juice: Citrus juice brightens the entire dish, echoing the tartness of the cranberries while adding fruity sweetness. It creates moisture during baking, preventing the sweet potatoes from drying out and helping distribute the sugar and spices.
• Walnuts: Chopped nuts provide a crunchy contrast to the soft sweet potatoes and add earthy, slightly bitter notes that complement the dish’s sweetness. The toasting during baking intensifies their flavor and ensures they stay crisp.
• Cinnamon: This warm spice ties the dish together with its sweet, woody notes that enhance both the sweet potatoes and cranberries. A small amount goes a long way in adding aromatic complexity without overwhelming the other flavors.

Directions

Step 1: Boil the sweet potatoes

Place sweet potatoes in a Dutch oven and cover with water.

Bring to a boil. Reduce the heat, cover and simmer until tender, 10 to 15 minutes. Drain the sweet potatoes.

Step 2: Layer the ingredients

Preheat the oven to 350°F. Place half the sweet potato slices in a greased 2-1/2-quart baking dish. Top with half the cranberries, brown sugar and melted butter. Repeat the layers.

Pour orange juice over the top. Cover and bake for 30 minutes.

Step 3: Add the topping and finish baking

In a small bowl, combine the walnuts, brown sugar and cinnamon. Cut in the cold butter.

Sprinkle over the sweet potato mixture. Bake, uncovered, until the topping is golden brown, about 10 minutes longer.

Sweet Potato Cranberry Casserole Variations

• Swap in maple: Replace the brown sugar in the base with pure maple syrup and add orange zest; the syrup creates a lacquered glaze with deeper caramel notes.
• Add ginger: Mix ground ginger into the brown sugar and scatter finely chopped crystallized ginger with the cranberries for warm spice and chewy sparks.
• Make it boozy: Stir a tablespoon of bourbon into the orange juice and sprinkle on fresh orange zest; the citrus and oak flavors lift the whole dish.
• Add crunch: Replace half the nuts in the topping with plain granola; it toasts into a craggy, extra-crisp lid.
• Give it a sweet finish: After baking, broil mini marshmallows on top until just golden; the soft, toasty layer adds a classic holiday nod.

How to Store Sweet Potato Cranberry Casserole

Let the sweet potato cranberry bake cool completely, then cover the dish tightly and refrigerate for up to four days. To protect the crunchy walnut-cinnamon topping from condensation, lay a sheet of parchment over the surface before sealing with foil or a lid.

Can you freeze sweet potato cranberry casserole?

Yes. For the crispest topping later, freeze the base without the streusel (add it just before baking, after thawing). Wrap the casserole base tightly and freeze for two to three months.

How should you reheat sweet potato cranberry casserole?

Reheat sweet potato cranberry casserole covered at 350° until warmed through, then uncover for a few minutes to re-crisp the topping. For single servings, warm in the microwave loosely covered, then toast the topping briefly under the broiler for extra crunch.

Sweet Potato Cranberry Casserole Tips

Is it better to use fresh or frozen cranberries for this casserole?

Both fresh and frozen cranberries work well here—fresh berries keep a slightly firmer pop, while frozen are convenient and bake up just as tangy and bright. If using frozen, don’t thaw first; add them straight from the freezer and break up any clumps. You may need a minute or two of extra bake time.

What can you serve with sweet potato cranberry casserole?

This sweet-tart casserole pairs beautifully with roast turkey or chicken, glazed ham or herb-crusted pork loin. It’s great alongside richer fish dishes like seared salmon. For sides, think fresh and snappy—garlicky green beans or roasted Brussels sprouts keep each plate balanced.