Sweet Potato and Cranberry Casserole

Serves 8 – 10

4 tablespoons unsalted margarine/butter, melted, plus more for buttering the baking dish
3 cups mashed sweet potatoes (3 to 4 large potatoes; about 1 3/4 pounds)
½ cup soymilk, non-dairy creamer or milk
⅓ cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1 ½ cups fresh cranberries (frozen are okay, but defrost)
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
4 tablespoons unsalted margarine/butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

For the filling: Preheat the oven to 350 degrees F and grease a 2-quart baking dish.
Whisk together the margarine/butter, mashed sweet potatoes, soymilk, brown sugar, vanilla, salt and the eggs in a large bowl. Fold in the cranberries. Transfer to the prepared baking dish.

For the topping: Combine the flour, brown sugar, margarine/butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

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