Cranberry Streusel Sweet Potatoes – Easy Holiday Side Dish

  

Looking for a holiday side dish that’s as beautiful as it is delicious? These cranberry streusel sweet potatoes bring together the cozy sweetness of baked sweet potatoes with the tart sparkle of cranberries and a buttery, crunchy streusel topping. Perfect for Thanksgiving, Christmas, or any festive gathering, this recipe transforms a classic comfort food into a show-stopping dish that feels both nostalgic and fresh.

The combination of sweet, tart, and crunchy textures makes this side dish irresistible, while the vibrant cranberry topping adds a pop of color to your holiday table. Plus, it’s easy to prepare ahead, making it a stress-free addition to your menu. Whether you’re hosting family or bringing a dish to share, these cranberry streusel sweet potatoes are sure to become a new tradition.

 

As most of you know I have a real fondness for vintage recipes and vintage cookery books. I think there is great value in the old ways.  Good. Solid. Simple ways of cooking things that have been pleasing people for generations.

I adapted this sweet potato recipe from one I found in a book I have entitled Betty Crocker's Lost Recipes.  It is a compendium of tried-and-true recipes which have featured in the Betty Crocker cookbooks through the years. Slightly updates to use ingredients which are readily available today, as well as modern equipment which might not have been available when the recipes first appeared.

I thought it would be the perfect recipe to share for the holiday season, going well with Roast turkey, Roast Ham or even an unconventional roast pork or ham.

It uses many of the ingredients that we enjoy using during the holiday season. Sweet potatoes, pecans and dried cranberries and thankfully there is not a marshmallow in sight! I am afraid I am one of those people who are not overly fond of the marshmallow coated sweet potato dish that is on many people's tables during this time of year.

This is simple, not cloyingly sweet, and delicious with creamy roasted and mashed sweet potatoes topped with a crunchy, buttery nutty fruity topping that highlights them to their very best! I hope that you will want to give it a go!

 

 

WHAT YOU NEED

TO MAKE

CRANBERRY STREUSEL SWEET POTATOES

There is nothing extraordinary here.

• 1 pound/454g (3 medium) orange fleshed sweet potatoes, unpeeled
• 1 TBS butter
• 1/4 tsp salt

For the topping:

• 1 slice of bread made into coarse soft breadcrumbs
• 2 TBS butter, melted
• 1/4 cup (30g) pecans, coarsely chopped
• 1/4 cup (40g) dried cranberries
• 2 TBS butter, melted

 

My sweet potatoes were each about the size of my fist.  

I used salted butter as that is all I keep in my home. If you want you can use unsalted butter, but you may need to add a touch more salt to the recipe.

I used a sourdough bread to make my breadcrumbs.  You don't want to blitz them too far when you are making them and have the too fine.  You want texture which will add additional crunch to the finished dish.

I did not toast my nuts prior to making the streusel topping as I knew that they would be toasted when baking on top of the casserole dish.

Dried cranberries are available in most grocery or health food stores.

 

HOW TO MAKE

CRANBERRY STREUSEL SWEET POTATOES

This is a very easy make. The type of side dish that you would want for a holiday meal. No fuss. No muss. Just deliciousness.

1. Preheat the oven to 375*F/190*C/ gas mark 5.
2. Scrub your sweet potatoes really well, prick with a fork. Place onto a small baking sheet and roast in the oven for 25 to 35 minutes until soft. Lover the oven temperature t 350*F/180*C/ gas mark 4. (Alternately, you can peel, cube, and boil these in lightly salted boiling water. Drain well, dry out in the saucepan over the residual heat of the burner and then mash.)
3. Let cool until you can handle them and then squeeze them out of the skins into a bowl. Mash with a fork, stir in the butter and salt. (I really hope you take this route as the flavor of roasted sweet potatoes is unmatched!)
4. Butter a (1/2-liter/1/2-quart) baking dish. Spoon the sweet potatoes into the dish and spread them out in an even layer. (I used real butter to butter the dish, but you can use non-stick cooking spray.)
5. While the potatoes are baking you can make the streusel topping.
6. Toss the breadcrumbs with the melted butter, pecans and cranberries until well combined.
7. Sprinkle the finished topping over the sweet potatoes in the baking dish.
8. Bake, uncovered, for half an hour until the crumbs are crisp and golden brown and everything is heated through. (Prepare to fall in love.)

 

WHEN TO SERVE

CRANBERRY STREUSEL SWEET POTATOES

This is a recipe that is absolutely perfect for the Festive season!  Of course, this will make a fabulous side dish any time of the year, but it seems to be just perfect for the holidays, and in particular Thanksgiving, when sweet potatoes, cranberries and pecans figure in a very big way!

WHY YOU WILL ENJOY

CRANBERRY STREUSEL SWEET POTATOES

• It uses simple ingredients that are easily available.
• It goes together quickly and easily.
• It is not cloyingly sweet like many sweet potato recipes for the holidays are.
• There are no marshmallows.
• It is light, not heavy, with fresh delicious flavors
• The streusel topping adds a lovely crunch and sweet/savory twist.

 

FREQUENTLY ASKED QUESTIONS

DO I HAVE TO ROAST THE SWEET POTATOES?

You can peel and boil them before mashing if you wish, but I think roasting them really brings out their natural sweetness in a delicious way.

CAN THIS BE MADE AHEAD OF TIME?

You can make these delicious potatoes up to a day ahead. Just follow the directions up to the point where you would put them into the oven. Cover and chill in the refrigerator for up to 24 hours. Bake as per the recipe, uncovered, for 45 to 60 minutes until golden brown and heated through.

CAN THIS RECIPE BE DOUBLED?

Yes, it can very easily be doubled. Simply double all of the ingredients. Spread in a 1 liter/QT casserole dish and scatter the topping overall. It may take a bit longer to heat through.  Not more than 10 minutes I would think.

HOW CAN I STORE THE LEFTOVERS?

Slip the leftover into a covered refrigerator container. Store in the refrigerator and then reheat gently in the microwave until heated through.

HOW LONG WILL THIS KEEP?

Leftovers will keep very well, refrigerated, for up to three days.

 

A FEW OTHER

FABULOUS SIDE DISHES FOR THE HOLIDAYS

Here are a few more side dishes for your holiday meals that you might also enjoy!

GREEN BEAN STUFFING CASSEROLE - This tasty casserole is made up of two favorite Thanksgiving side dishes in one! Green beans in a creamy mushroom gravy combined with stuffing and then topped with crispy French-fried onions. Quick, easy and delicious!

ROOT VEGETABLE GRATIN - This is a fabulous side dish that is as pretty as a rainbow.  A trinity of tasty root vegetables, layered n a shallow baking dish and baked until tender in a rich and delicious infused cream. I used sweet potatoes, beetroot and parsnips for a tasty dish that was almost too pretty to eat. Simple to make and delicious!

  

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Yield: 4 servings

Author: Marie Rayner

Cranberry Streusel Sweet Potatoes

Prep time: 45 MinCook time: 30 MinTotal time: 1 H & 15 M

Sweet potatoes with a lovely twist. A beautiful crispy buttery breadcrumb, toasted pecan and sweet cranberry topping. This is delicious.

Ingredients

• 1 pound/454g (3 medium) orange fleshed sweet potatoes, unpeeled
• 1 TBS butter
• 1/4 tsp salt

For the topping:

• 1 slice of bread made into coarse soft breadcrumbs
• 2 TBS butter, melted
• 1/4 cup (30g) pecans, coarsely chopped
• 1/4 cup (40g) dried cranberries
• 2 TBS butter, melted

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5.
2. Scrub your sweet potatoes really well, prick with a fork. Place onto a small baking sheet and roast in the oven for 25 to 35 minutes until soft. Lover the oven temperature t 350*F/180*C/ gas mark 4.
3. Let cool until you can handle them and then squeeze them out of the skins into a bowl. Mash with a fork, stir in the butter and salt.
4. Butter a (1/2-liter/1/2-quart) baking dish. Spoon the sweet potatoes into the dish and spread them out in an even layer.
5. While the potatoes are baking you can make the streusel topping.
6. Toss the bread crumbs with the melted butter, pecans and cranberries until well combined.
7. Sprinkle the finished topping over the sweet potatoes in the baking dish.
8. Bake, uncovered, for half an hour until the crumbs are crisp and golden brown and everything is heated through.

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