Sweet Potato-Cranberry Casserole
A warm, comforting sweet potato casserole with bright orange and cranberry flavors, perfect for holiday gatherings or cozy family dinners.
Ingredients
Instructions
- Cut the cooked sweet potatoes in half lengthwise and arrange them in a shallow baking dish.
- Combine orange rind, orange juice, sugar, and salt in a saucepan.
- Bring the mixture to a boil.
- Pour the orange mixture over the sweet potatoes.
- Bake in a 375°F oven for 30 minutes, basting after 15 minutes.
- Remove from oven, cover with cranberries, and bake for an additional 15 minutes.
Tips & Substitutions
For a sweeter flavor, consider adding a tablespoon of maple syrup or honey to the orange mixture. If you want a healthier twist, substitute the sugar with coconut sugar or a sugar alternative. Ensure the sweet potatoes are evenly cooked for the best texture. This dish is also delicious topped with toasted pecans for added crunch.
Serving Suggestions
This Sweet Potato-Cranberry Casserole makes an excellent side dish for holiday meals or family gatherings. It pairs beautifully with roasted turkey or ham. For a complete meal, serve it alongside a fresh salad, such as Barbecue Bean Salad, to balance the sweetness with some savory flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in a 350°F oven for about 20 minutes or until heated through. You can also microwave individual portions for a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato-Cranberry Casserole contains roughly 499 calories, with 7g protein, 71g carbohydrates, and 21g fat. It is an excellent source of potassium (38% of the Daily Value), vitamin C (34% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1172mg per serving (51% of the Daily Value).
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 fresh cranberries instead of canned?
Yes, you can use fresh cranberries, but you will need to cook them down with sugar and water to sweeten them, as they are quite tart. Simmer them until they burst and soften, then use them as a topping for your casserole.
Is it possible to make this dish vegan?
Absolutely! To make this Sweet Potato-Cranberry Casserole vegan, simply replace the sugar with a vegan-friendly alternative like maple syrup or agave nectar. The rest of the ingredients are naturally vegan, making it an easy adaptation.
Can I prepare this casserole in advance?
Yes, you can prepare this casserole a day ahead. Assemble it without baking, cover it tightly, and refrigerate. When ready to serve, bake it directly from the fridge, adding a few extra minutes to the baking time for even heating.
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).