Holiday Cranberry and Walnut Sweet Potato Casserole

Name: Holiday Cranberry and Walnut Sweet Potato Casserole
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 3½ lb (1600 g) medium sweet potatoes, peeled, cut into 1½-inch cubes; 4 tablespoons (57 g) unsalted butter, divided: 2 tablespoons for the sweet potato base, 2 tablespoons for the streusel; ⅓ cup (75 g) packed brown sugar; 1½ teaspoon (4 g) ground cinnamon; ¼ teaspoon (½ g) fresh grated nutmeg; ½ teaspoon (3 g) kosher salt; 1¼ cup (150 g) fresh or frozen cranberries, thawed if frozen, drained if very wet; 1 cup (120 g) raw walnut pieces, roughly chopped; ½ cup (110 g) packed brown sugar; ⅓ cup (40 g) all-purpose flour; ½ teaspoon (2½ ml) vanilla extract

From the MyKitchenBank Kitchen

A warming, lightly spiced sweet potato casserole layered with tart-sweet cranberries, toasted walnuts, and a buttery brown sugar topping. The creamy sweet potato base contrasts beautifully with the crunchy walnut streusel and bright berry bursts, making it a standout holiday side dish.

Prep: 25 min
Cook: 50 min
Wait: 10 min
Total: 1 hr 25 min
Makes: One 9×13-inch (23×33 cm) casserole, 8 servings

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Steps

Before you start

Preheat oven to 350°F (175°C)
If using fresh cranberries, rinse and pat dry
Have a 9×13-inch (23×33 cm) baking dish ready, lightly buttered

1
Cook the sweet potatoes
- Bring a large pot of salted water to a boil.
- Add the cubed sweet potatoes and cook for 12–15 minutes until a fork easily pierces the largest piece.
- Drain in a colander and let cool slightly for 2 minutes.
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Ready when: Sweet potato cubes are very soft and break apart with light fork pressure
Tip: Don't overcook—the potatoes will continue to soften as the casserole bakes. If overcooked, they'll become mushy.
2
Mash the sweet potatoes
- Transfer the drained sweet potatoes to a large mixing bowl.
- Add 2 tablespoons of butter, ⅓ cup brown sugar, 1½ teaspoons cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt.
- Mash with a fork until mostly smooth with a few small chunks remaining.
- Fold in the vanilla extract.
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Ready when: Mixture is creamy with a few small lumps and evenly seasoned
Tip: Leave some texture—fully smooth purée can feel gluey. Stop when you see a few pea-sized chunks.
3
Spread the base layer
- Spoon half of the sweet potato mixture (about 3 cups) into the buttered 9×13-inch baking dish.
- Spread evenly with a spatula, creating a level surface.
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Tip: A slightly damp spatula helps prevent the mixture from sticking and makes spreading easier.
4
Layer the cranberries
- Scatter the prepared cranberries evenly over the sweet potato base.
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Tip: If using frozen cranberries, make sure they're thawed and drained to avoid excess liquid pooling.
5
Top with remaining sweet potato
- Spoon the remaining sweet potato mixture (about 3 cups) over the cranberry layer and spread to cover completely.
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Tip: Press gently to create a smooth top, but don't compress too hard or the layers won't stay distinct.
6
Make the walnut streusel
- In a medium mixing bowl, combine ½ cup brown sugar, ⅓ cup flour, and the chopped walnuts.
- Cut the remaining 2 tablespoons of cold butter into small cubes and add to the bowl.
- Using your fingertips, work the butter into the mixture until it resembles coarse breadcrumbs with some pea-sized butter clumps remaining.
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Ready when: Mixture is crumbly, holds together loosely when squeezed, and has visible walnut pieces
Tip: Keep the butter cold—the texture should be sandy with small clumps, not fine breadcrumbs. This creates a better crunch.
7
Add the streusel topping
- Scatter the walnut streusel evenly over the top of the casserole, gently pressing it down slightly to help it adhere.
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Tip: Don't pack the topping down too hard—you want it to stay crunchy and separate, not compacted into a layer.
8
Bake the casseroleOven 350°F / 175°C
- Place the casserole in a preheated 350°F (175°C) oven.
- Bake for 45–50 minutes until the edges bubble gently, the top is golden brown, and a skewer inserted into the sweet potato portion (not through the streusel) meets no resistance.
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Ready when: Top is golden brown, edges bubble slightly, sweet potato layer is hot throughout
Tip: If the streusel browns too quickly, tent loosely with foil for the final 10–15 minutes. The sweet potato should be hot in the center.
9
Rest and serve
- Remove from the oven and let cool at room temperature for 10 minutes.
- This allows the layers to set slightly and makes serving cleaner.
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Tip: Resting time also makes it easier to scoop neat portions without the casserole breaking apart.

Good to know

Tips

For deeper flavor, add a pinch of cloves or cardamom to the sweet potato base—start with ⅛ teaspoon of either.
Toast the walnut pieces in a dry skillet over medium heat for 3–4 minutes before chopping for a richer, nuttier flavor.
If the casserole seems to bubble over during baking, place a baking sheet on the oven rack below to catch any spills.
This casserole can also be assembled and baked the day before, then reheated gently on the day of serving.

Make ahead

The sweet potato mixture can be prepared through Step 2 and refrigerated for up to 1 day. The walnut streusel (Step 6) can be made in a separate bowl and stored in an airtight container in the fridge for up to 2 days. On serving day, assemble and bake from cold, adding 5–10 minutes to the baking time.

Storage & reheating

Store covered at room temperature for up to 2 hours, then transfer to the refrigerator where it keeps for up to 4 days. To reheat, cover loosely with foil and warm at 300°F (150°C) for 20–25 minutes until heated through. Do not freeze, as the sweet potato texture becomes grainy upon thawing.

Substitutions

fresh or frozen cranberries → Dried cranberries or tart dried cherries. Use 1 cup dried fruit. Plump them in 2 tablespoons warm water for 5 minutes before layering to restore some juiciness.
raw walnut pieces → Pecans or chopped almonds. Pecans have a similar texture and slightly buttery flavor; almonds will be a bit less rich but still work well.
fresh grated nutmeg → Ground ginger. Use ⅛ teaspoon for a more aromatic, spicy warmth instead of the sweeter nutmeg note.
vanilla extract → Maple extract or omit entirely. Maple adds a holiday dimension; omitting won't hurt, but vanilla brightens the spice profile.