Sweet Potato And Cranberry Casserole
A comforting sweet potato casserole layered with a tangy cranberry sauce and warm spices, perfect for holiday gatherings and family dinners.
Ingredients
Instructions
- Boil sweet potatoes for 20 to 25 minutes.
- Cool, peel, and slice them into a 13 x 9 x 2-inch baking pan.
- Preheat oven to 350°F (175°C).
- Combine cranberry sauce, sherry, brown sugar, and nutmeg in a saucepan.
- Add water to cornstarch and mix well.
- Add the cornstarch mixture to the saucepan; bring to a boil and cook over low heat for 5 minutes.
- Stir in butter until melted.
- Pour sauce over the sliced sweet potatoes.
- Bake uncovered for 25 minutes.
Tips & Substitutions
For a richer flavor, try using maple syrup instead of brown sugar. If you're short on cranberry sauce, you can substitute with a mix of fresh cranberries and a bit of sugar. Make sure to slice the sweet potatoes evenly for uniform cooking. Also, consider preparing the dish a day ahead; just cover it and refrigerate until you're ready to bake.
Serving Suggestions
This casserole is a perfect side dish for holiday dinners or family gatherings. It pairs beautifully with roasted meats or a hearty salad. For a complete meal, serve alongside a fresh spinach salad or consider adding dishes like Creamed Carrots With Oregano. It also makes a delightful vegetarian option for any potluck.
Storage & Reheating
Leftover sweet potato and cranberry casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato And Cranberry Casserole contains roughly 627 calories, with 5g protein, 88g carbohydrates, and 31g fat. It is an excellent source of dietary fiber (57% of the Daily Value), and a good source of iron and calcium. It also contributes 16g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes, but reduce the cooking time since they are already cooked. Drain them well and layer them in the baking pan, adjusting the baking time as necessary.
Is it possible to make this casserole vegan?
Absolutely! Substitute the butter with a plant-based alternative and use a vegan-friendly cranberry sauce. The sherry can be replaced with vegetable broth for added flavor without the alcohol.
Can I freeze the casserole before baking?
Yes, you can freeze the assembled casserole before baking. Just cover it tightly with plastic wrap and foil. When ready to bake, thaw it in the fridge overnight and then bake as directed. This is a great way to prepare ahead for holiday meals!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).