Thanksgiving season is a time of giving thanks for the blessings in our life. While the Thanksgiving holiday is traced back to the 1621 celebration by the pilgrims at the Plymouth Plantation, it wasn’t officially a federal holiday until 1863, during the Civil War, by President Abraham Lincoln. It’s also the holiday that is most celebrated with a feast of foods where Turkey and Dressing is the most popular meat choice. Add lots of Fall inspired side dishes and desserts and you have a meal fit for any gathering of family and friends.
For as long as I can remember, my parents have hosted Thanksgiving for our family at their home, having as many as 35 people gathered together to celebrate the holiday, and they love it! I come from a family of serious cooks and they would bring dishes of all walks, all homemade, and all delicious, while my Mother would prepare the turkeys, fresh homemade dressing (or stuffing), rice and gravy. Every counter top area will be filled with more dishes than you can serve onto the largest plate you can get. Yes, we use disposable here. Then out comes the containers that each person brings to carry leftovers back home. I’m telling you, the excitement that buzzes around the kitchen while everyone fills those containers is almost comical. But I’m telling you, the food is that good!
While I can’t possibly share all of those good recipes this year, I do want to share some of our personal favorite sides, both old and new. This week I will be posting a side dish every day and then a delicious dessert at the end of the week. The first one will be a Sweet Potato Casserole with Cranberries. Delicious!
Here’s how I make it.
Sweet Potato Casserole with Cranberries
For an 8x8x2 casserole dish, you will need a 40 ounce can of sweet potatoes in syrup, drained. This is equivalent to 1 1/2 pounds of fresh sweet potatoes baked and peeled.
Tip: This recipe can easily be doubled for a 9x13x2 casserole pan.
In a large bowl, mash up those sweet potatoes with a potato masher or even your electric mixer depending on how creamy or chunky you want them.
Add the whole cranberry sauce, chopped dried cranberries, orange zest, salt and butter. Stir to combine. I know it seems strange to not have sugar here, but the whole cranberry sauce and dried cranberries will add lots of sweetness. Plus we’re going to be adding a sweet crumble on top.
Tip: Make sure the butter is at room temperature and soft for it to mix in well.
Spread the sweet potato mixture into the lightly greased 8z8z2 casserole pan. I used a cooking spray.
To make the Oatmeal Crumb Topping:
Using a fork, in a small bowl, combine the oats, brown sugar, flour and softened butter until you have a crumbly mixture.
Tip: Again, use room temperature soft butter so it will mix in well.
Sprinkle on top of the sweet potato mixture.
Bake in a preheated 350 degree oven for 30-35 minutes until the crumb topping is crusty and golden brown.
This is one seriously delicious sweet potato goodness!
See all of those cranberries? This is certainly one of our favs!
What is your favorite sweet potato casserole?
Here’s the printer friendly recipe.
This Sweet Potato Casserole is sweetened with whole cranberry sauce and dried cranberries. Then there's a sweet oatmeal crumb topping for a beautiful crunchy bite.
Ingredients
- 1 - 40 ounce can sweet potatoes in syrup, drained and mashed (discard syrup) or 1 1/2 pounds fresh sweet potatoes baked, peeled and mashed.
- 1/4 cup whole cranberry sauce
- 1/4 cup dried cranberries, chopped
- 1 teaspoon orange zest
- 1/4 teaspoon salt
- 2 Tablespoons butter, softened
- .
- For Oatmeal Crumb Topping:
- 1/3 cup old fashion oats
- 1/3 cup brown sugar, packed
- 1/3 cup self rising flour
- 4 Tablespoons butter, softened
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mash up those sweet potatoes with a potato masher or even your electric mixer depending on how creamy or chunky you want them.
- Add the whole cranberry sauce, chopped dried cranberries, orange zest, salt and butter. Stir to combine.
- Spread the sweet potato mixture into the lightly greased 8z8z2 casserole pan.
- To make the oatmeal crumb topping: Using a fork, in a small bowl, combine the oats, brown sugar, flour and softened butter until you have a crumbly mixture.
- Sprinkle on top of the sweet potato mixture.
- Bake in a preheated 350 degree oven for 30-35 minutes until the crumb topping is crusty and golden brown.
Notes
Tip: Make sure your butter is softened to room temperature in both the sweet potato mixture and crumb topping. This will allow it to mix in well.
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