Cranberry Sweet Potato Casserole
Layers of sweet potatoes, brown sugar, marshmallows, cranberries, pecan, and pomegranates make this Cranberry Sweet Potato Casserole perfect for Thanksgiving or Christmas.
- 3 Sweet potatoes sliced into 1/4" thick slices
- 1/4 cup Butter melted
- 1/2 cup Brown Sugar divided
- 1 cup Fresh Cranberries
- 1/2 teaspoon Cinnamon
- 1 Orange zested and juiced
- 1 cup Marshmallows
- 1/3 cup Pecans roughly chopped
- 1/2 cup Pomegranate arils
Preheat oven to 400F
Grease a 9x13 baking dish.
Toss the sweet potato slices in the melted butter then lay a single layer in the bottom of the casserole dish.
Sprinkle the layer with ¼ cup of brown sugar.
Place another layer of sweet potato slices covering the gaps in the first layer.
Sprinkle with the remaining brown sugar.
Scatter the cranberries over the top of the sweet potatoes and sprinkle with orange zest. Pour the juice of the orange over the sweet potatoes.
Sprinkle with cinnamon.
Cover the dish with aluminum foil and bake for 45-50 minutes or sweet potatoes are soft.
Remove the foil and sprinkle the top with marshmallows then return to the oven for 5 minutes or until marshmallows are toasted.
Sprinkle top of the casserole with the pecans and pomegranate arils.
Calories: 180kcal | Carbohydrates: 29g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 71mg | Potassium: 211mg | Fiber: 2g | Sugar: 19g | Vitamin A: 5710IU | Vitamin C: 10.1mg | Calcium: 30mg | Iron: 0.5mg