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Sweet Potato Casserole Holiday Wreath

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This easy Sweet Potato Casserole Holiday Wreath recipe has all the flavors of traditional sweet potato casserole but is shaped like a wreath with fresh cranberries and pecans on top. It’s the perfect holiday side dish!

Ingredients

Scale
  • 3 pounds sweet potatoes (about 3 large)
  • 1/4 cup unsalted butter, melted
  • 1/4 cup packed light or dark brown sugar
  • 1/2 cup whole milk
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup fresh cranberries (or frozen cranberries)
  • 1/4 cup all-purpose flour
  • 1/4 cup packed light or dark brown sugar
  • 2 Tablespoons unsalted butter, melted
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Bring a large stockpot of water to a boil. Add the sweet potatoes and boil until fork tender, about 15-20 minutes. (Or microwave for 8-10 minutes.) Drain, peel, and return to the pot or to a bowl.
  2. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, or using a fork, beat/mash the drained sweet potatoes until creamy. Add the butter, brown sugar, milk, egg, vanilla extract, cinnamon, and salt. Beat/mash until all ingredients are thoroughly combined and the sweet potato mixture is smooth. Taste and add more salt if needed.
  4. Remove from the mixer and spoon the sweet potato mixture onto the prepared baking sheet. Shape into a large ring (wreath shape), about 1-inch thick. Use a spoon to shape an indentation in the center of the ring so it looks like a wreath.
  5. In a medium bowl, combine all the crisp topping ingredients: chopped pecans, cranberries, flour, brown sugar, melted butter, and cinnamon. Stir until combined. Spoon evenly on top of the sweet potato wreath.
  6. Bake for 25-30 minutes or until topping is lightly browned and sweet potatoes are completely warmed through. If the topping is browning too quickly, loosely tent the casserole with aluminum foil.
  7. Remove from the oven and allow to cool for a few minutes before slicing and serving. Top with extra fresh cranberries and pecans if desired.

Notes

Make ahead tip: The sweet potato filling can be made up to 2 days in advance. Cover and refrigerate. Allow to come to room temperature, then shape and bake. Crisper and wreath can be assembled up to 1 day in advance as well. Unbaked wreath can be covered tightly and refrigerated overnight. Bring to room temperature before baking. Baked wreath keeps well in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15 minutes covered, then uncover for 5-10 more minutes. Freezer Instructions: Unbaked wreath can be frozen (up to 3 months). Thaw overnight in the refrigerator. Bring to room temperature, then bake as directed. Baked wreath can be frozen (up to 2 months). Thaw in the refrigerator overnight. Reheat as directed above.

Nutrition

Find it online: https://www.delicetreats.com/sweet-potato-casserole-holiday-wreath/