Creamed sweet potato with cranberry pecan streusel brings a tangy and sweet perfect combo. It is a to-die for casserole for your next feast!
I love the pop of cranberries, the crunchy pecans, and the sweet sandy streusel. Put that on top of a creamy, naturally sweet potato, and here we have casserole heaven! I am 110% guilty of loving casseroles on Thanksgiving. There will not be an apology for my Texas ways. But, I do have to say…I would never go back to cream of “whatever” casseroles. My casserole days have been elevated. I want them rich with what each flavor has to offer. Gosh, I could have Thanksgiving every day!
Creamed Sweet Potato with Cranberry Pecan Streusel HOW-TO-VIDEO!
A video can say 1000 words. (😁 I might be at my limit). This creamed sweet potato with cranberry streusel will be easier than you think!
How to make this Creamed Sweet Potato with Cranberry Pecan Streusel
In the picture above, I made the cranberry pecan streusel with white sugar and another with brown sugar. Why? Because I ran out of brown sugar, therefore, I decided to experiment with white sugar. The officials decided the brown sugar was best based on depth, but I loved both! If you like the flaky white parts above, substitute the brown sugar for plain white. (or do both! Which is what the recipe has you do)
Step One: Get your ingredients and equipment
Gather all ingredients for creamed sweet potato with cranberry pecan streusel casserole:
- a 9 x 13 casserole dish (I love the pretty ones, or the one with a lid so you can store it for later and reheat when you want)
- a small mixing bowl (for strudel making)
- a large stock pot for boiling potatoes
- a blender for crushing cranberries and pecans together (this crusher is perfect!)
- a pastry cutter (so the strudel crumbles up into balls)
- a rubber spatula for spreading mashed potatoes
Step two: boil potatoes
Start with making the potatoes. I like to boil them with the skin on for about 20 -30 minutes until soft and supple.
Drain the water and peel the skins off. The skin and any bruising should come off easily.
(note: you don’t have to trash the skins… put them in your air fryer with some salt and make some sweet potato chips…yum!)
Step three: cream potatoes, place in dish
Use your pastry cutter or a potato smasher with the naked potatoes and smash them down into mush.
Add butter, half and half, a dash of sugar, cinnamon, nutmeg, and salt. Cream it all together and spread it into the bottom of your casserole dish.
making the Streusel: finishing touches
NOTE: You can add the cranberry pecan mix with the streusel mix or keep it separate (like in the video)—either way, it’s delicious and blends so well!
Step One: Smash fresh cranberries and Pecans
Mix the fresh cranberries and pecans in a mixer or blender, or smash them with your pastry cutter. (I’ve even been known to put them in a ziplock bag and crush them with a rolling pin…it’s relaxing.)
Crush enough to make them irregular and coarse. (It’s ok to have a random whole pecan or cranberry…it’s pretty)
Step two: Blend Streusel mix
Add flour, cinnamon, and brown sugar in a mixing bowl and toss together. Pour melted butter over the top and start to break into pieces with your pastry cutter. Add in the pecans and cranberry mix. You should have a chunky pecan pink mix. Add as much as you want to the top (triple or quadruple the streusel to your desire).
Note: If you are serving this on Thanksgiving or Christmas, you can stop at this step, put the lid on, and heat it an hour before it is ready to serve.
Step Three: Add whole cranberries
Add a handful of whole cranberries to the top and spread randomly throughout the dish. They look so beautiful, and I love their pop when you catch one in your spoon. They will wilt and get soft after the dish is cooked.
Step four: Bake right before company
When ready to serve, bake at 375 for 25-35 minutes.
Holiday Recipes
I love holiday food. The thought of all the crazy family members cooped up in one place to eat one giant meal is nothing but daunting and exciting all at once! I can’t wait!!
Check out more holiday recipes here! Like these Breakfast Bear Claws (gluten-free!) or some of my famous soups! UGH, that Truffled Cream of Mushroom Soup…y’all!! And it’s made with guilt-free cauliflower.
Happy Holidays y’all!
Lisa
The Sweet Potato Casserole Printable Recipe Card
Creamed Sweet Potato with Cranberry Pecan Streusel
Creamy sweet potato with a tangy and crunchy cranberry pecan streusel. To die for casserole for your next feast!.
8
servings30
minutes25
minutesIngredients
6-8 medium 6-8 yams (sweet potatoes)
2 tbsp 2 salted butter
1 cup 1 half and half
1 tbsp 1 brown sugar
1 tsp 1 cinnamon
1/4th tsp 1/4th nutmeg
1 pinch 1 salt
- Cranberry Pecan Streusel
1 1/2 cups 1 1/2 pecans
1 1/2 cups 1 1/2 cranberries
1/2 cup 1/2 flour (sub Bob’s flour for gluten-free)
1/4th cup 1/4th Packed brown sugar (sub-white sugar)
1 tsp 1 cinnamon
1/4th cup 1/4th melted butter
Directions
- Gather all ingredients, a 9 x 13 casserole dish (I love the pretty ones, or the one with a lid so you can store it for later and reheat when you want), a mixing bowl, a large stock pot for boiling potatoes, an everyday spatula, a blender or crusher, and a pastry cutter for the streusel.
- Start by making the potatoes. I like to boil them with the skin on for about 20 -30 minutes until soft and supple. Drain the water and peel the skins off. The skin and any bruising should come off easily. (Note: You don’t have to trash the skins. Put them in your air fryer with salt and make some sweet potato chips…yum!)
- Use your pastry cutter or a potato smasher to smash the naked potatoes into mush. Add butter, half and half, a bit of sugar, cinnamon, nutmeg, and salt. Cream it all together and spread it into the bottom of your casserole dish.
- Make the Streusel
- Mix the fresh cranberries and pecans in a mixer or blender, or smash with your pastry cutter. (I’ve even been known to put it in a ziplock bag and crush it with a rolling pin…it’s relaxing). Crush enough to make them irregular and coarse. (It’s ok to have a random whole pecan or cranberry…it’s pretty)
- Add flour, cinnamon, and brown sugar in a mixing bowl and toss together. Pour melted butter over the top and start to break into pieces with your pastry cutter. Add in the pecans and cranberry mix. You should have a chunky pecan pink mix. Add as much as you want to the top (triple or quadruple the streusel to your desire).
Note: If you are serving this on Thanksgiving or Christmas, you can stop at this step, put the lid on, and heat it an hour before it is ready to serve. - Add a handful of whole cranberries to the top and spread randomly throughout the dish. They look so beautiful, and I love their pop when you catch one in your spoon. They will wilt and get soft after the dish is cooked.
- When ready to serve, bake at 375 for 25-35 minutes.
Recipe Video
Notes
- Keep an eye on the streusel crumble. It shouldn’t turn flat, and if it does, remove it from the oven and serve it as is or make more crumble.