Texas-style sweet potato-cranberry casserole by Mama Steph

(KLTV/KTRE) - If you're ready for a change from the ooey-gooey marshmallow covered sweet potato casserole, give this one a try! 

Texas-style sweet potato casserole by Mama Steph 

6 sweet potatoes, boiled or baked, then peeled and sliced

½ cup pecans, toasted in a skillet - when you toast nuts in a skillet, just place them in the dry skillet, and stir continuously over medium heat just until you begin to smell their fragrance, then immediately take off heat. 


1 cup whole berry cranberry sauce
1 tablespoon chopped pickled jalapenos (you could use fresh, if that's what you have)
½ cup packed brown sugar

2 tablespoons orange juice
2 tablespoons butter

In a saucepan or small skillet, combine all sauce ingredients.

Stir over medium heat until butter melts and sauce comes to a simmer.
Simmer for 5 minutes while you place potatoes in the dish.

Butter the bottom and sides of a casserole dish

Spread the sliced sweet potatoes across the bottom of the pan.
Pour the sauce evenly over the potatoes.

Top with the toasted pecans.

Bake at 350 until bubbly, 15 to 20 minutes.