Description

This Thanksgiving Sweet Potato, Cranberry & Green Bean Medley is hearty, colorful, and full of fall flavor. The creamy sweet potatoes pair beautifully with tart cranberries, crisp green beans, and a crunchy pecan topping for a side dish that feels both comforting and festive. Perfect for Thanksgiving or Christmas, it adds warmth and seasonal flair to your holiday menu while offering a balance of sweet, savory, and tangy notes.

Ingredients

Scale

4 large sweet potatoes, peeled and cubed
1/4 cup butter, melted
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp salt
1 cup fresh or frozen green beans, blanched
1/2 cup dried cranberries
1/2 cup chopped pecans

2 tbsp maple syrup

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Instructions

Preheat oven to 375°F (190°C). Grease a medium baking dish.
Boil sweet potatoes until fork-tender (15 minutes), then drain and mash with butter, brown sugar, cinnamon, nutmeg, and salt.
Fold in green beans and cranberries. Spread mixture evenly in baking dish.
In a small bowl, toss pecans with maple syrup, then sprinkle on top of casserole.
Bake uncovered for 25 minutes, until pecans are toasted and top is golden.

Serve warm as a side dish.

Notes

Use fresh cranberries for a more tart flavor

Substitute walnuts or almonds for pecans if desired

Make ahead: prepare the casserole without pecans, refrigerate overnight, then bake with topping before serving