Uploaded November 2025 | Updated September 2026, 2 days ago
Good morning friends. Today I’m back in the kitchen working on more Thanksgiving prep and we’re making the sweet potato casserole and the cranberry relish. This casserole has been a family favorite ever since my mom started making it when we moved to Michigan and I’m so glad she did. It’s simple to put together and honestly it tastes sweet enough to pass as dessert. I even made a little gluten free dish for my daughter in law since she loves her marshmallows on top. After that I moved on to the cranberry relish which is one of those recipes that fills the whole house with the smells of my childhood. The cranberries pop, the oranges brighten everything, and the apples and pecans make it feel like the holidays. I talk a bit about traditions while everything cooks and I show you how I store it so it lasts through the season. If you’ve only ever had the jellied stuff, you’re missing out because this is the real deal. I hope you enjoy cooking along with me and maybe it brings back a few memories of your own.
Sweet Potato Casserole
Ingredients:
• 3 large cooked and mashed sweet potatoes (or about 2 quarts home-canned)
• 3/4 cup sugar
• 3/4 stick softened butter
• 2 eggs
• 1/3 cup evaporated milk
• 1 teaspoon vanilla
Topping:
• 1 cup brown sugar
• 1/4 cup flour
• 1 cup chopped pecans
• 1/3 cup melted butter
Instructions:
Combine sweet potatoes, sugar, softened butter, eggs, evaporated milk, and vanilla. Mix together in one bowl.
Spoon mixture into a baking dish.
For the topping, mix brown sugar, flour, pecans, and melted butter until crumbly.
Sprinkle topping over the casserole.
Bake at 350°F for about 1 hour if cooking on the day of serving.
Can be frozen ahead of time.
Optional: make a gluten-free portion and top with marshmallows instead of pecan topping.
Cranberry Relish
Ingredients:
• About 1 pound fresh cranberries
• 2 oranges (or 8 mandarins), pulp and juice
• 2 apples, finely chopped
• 8 oz crushed pineapple (from a 20 oz can, freeze the rest)
• 1 cup pecans
• 2 3/4 cups sugar
Instructions:
Add cranberries, crushed pineapple, and oranges to a pot.
Bring mixture to a boil, then reduce to a simmer.
Add sugar while the mixture cooks.
Chop apples finely and add them along with pecans.
Simmer for about 15 minutes until thickened and softened.
Chill in the refrigerator for at least 24 hours before serving.
Stores well in jars and keeps for weeks thanks to the natural pectin.
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---------------
Mailing Address:
That 1870's Homestead
P.O. Box 179
Newport, MI 48166
---------------
✅ Connect with Us 🐐
YouTube: youtube.com/@1870s
Facebook: facebook.com/1870sHomestead
Instagram: instagram.com/that_1870s_homestead
Pinterest: pinterest.com/that1870s
EMAIL: that1870shomestead@gmail.com
---------------
Please note that some of the links above are affiliate links - at no additional cost to you. We will earn a commission if you decide to make a purchase, after clicking through the links. ♥ Todd & Rachel
---------------
00:00 Welcome back and Thanksgiving prep begins
00:31 Talking about sweet potato casserole roots
01:01 Sweet potato casserole ingredients
02:20 Mixing the casserole base
03:33 Holiday decorating chat
04:41 Preparing gluten free portion
05:44 Making the pecan topping
07:07 Marshmallow topping option
07:31 Starting the cranberry relish
08:50 Adding pineapple and mandarins
09:40 Adding sugar and apples
10:12 Cooking instructions for the relish
11:28 Why homemade cranberry relish is better
12:37 Talking traditions and memories
14:08 Side dishes and family plans
16:23 Cooking times and final thoughts
Good morning friends. Today I’m back in the kitchen working on more Thanksgiving prep and we’re making the sweet potato casserole and the cranberry relish. This casserole has been a family favorite ever since my mom started making it when we moved to Michigan and I’m so glad she did. It’s simple to put together and honestly it tastes sweet enough to pass as dessert. I even made a little gluten free dish for my daughter in law since she loves her marshmallows on top. After that I moved on to the cranberry relish which is one of those recipes that fills the whole house with the smells of my childhood. The cranberries pop, the oranges brighten everything, and the apples and pecans make it feel like the holidays. I talk a bit about traditions while everything cooks and I show you how I store it so it lasts through the season. If you’ve only ever had the jellied stuff, you’re missing out because this is the real deal. I hope you enjoy cooking along with me and maybe it brings back a few memories of your own.
Sweet Potato Casserole
Ingredients:
• 3 large cooked and mashed sweet potatoes (or about 2 quarts home-canned)
• 3/4 cup sugar
• 3/4 stick softened butter
• 2 eggs
• 1/3 cup evaporated milk
• 1 teaspoon vanilla
Topping:
• 1 cup brown sugar
• 1/4 cup flour
• 1 cup chopped pecans
• 1/3 cup melted butter
Instructions:
Combine sweet potatoes, sugar, softened butter, eggs, evaporated milk, and vanilla. Mix together in one bowl.
Spoon mixture into a baking dish.
For the topping, mix brown sugar, flour, pecans, and melted butter until crumbly.
Sprinkle topping over the casserole.
Bake at 350°F for about 1 hour if cooking on the day of serving.
Can be frozen ahead of time.
Optional: make a gluten-free portion and top with marshmallows instead of pecan topping.
Cranberry Relish
Ingredients:
• About 1 pound fresh cranberries
• 2 oranges (or 8 mandarins), pulp and juice
• 2 apples, finely chopped
• 8 oz crushed pineapple (from a 20 oz can, freeze the rest)
• 1 cup pecans
• 2 3/4 cups sugar
Instructions:
Add cranberries, crushed pineapple, and oranges to a pot.
Bring mixture to a boil, then reduce to a simmer.
Add sugar while the mixture cooks.
Chop apples finely and add them along with pecans.
Simmer for about 15 minutes until thickened and softened.
Chill in the refrigerator for at least 24 hours before serving.
Stores well in jars and keeps for weeks thanks to the natural pectin.
---------------
👕 Shop Our Merch: bonfire.com/store/1870smerch
🌻 HOSS Garden Tools & Seeds: shrsl.com/33ehp (Promo Code SHOP1870 for free seeds!)
🌱 MIGardener: migardener.com/1870
🌺 GREENSTALK Vertical Gardens: greenstalkgarden.com/?rstr=SHOP1870 (Promo Code SHOP1870 for $10 off!)
🥫 FORJARS Canning Lids: forjars.co/?sca_ref=1911228.45BY9FFxdg (Promo Code SHOP1870 to get 10% off)
🍃 HARVEST Right Freeze Dryers: affiliates.harvestright.com/1182.html
🔦 OLIGHT Flashlights: bit.ly/3z6daku (Promo Code SHOP1870 for 10% off!)
🛒 Our Favorite AMAZON Finds: amzn.to/3ihSgZP
---------------
Mailing Address:
That 1870's Homestead
P.O. Box 179
Newport, MI 48166
---------------
✅ Connect with Us 🐐
YouTube: youtube.com/@1870s
Facebook: facebook.com/1870sHomestead
Instagram: instagram.com/that_1870s_homestead
Pinterest: pinterest.com/that1870s
EMAIL: that1870shomestead@gmail.com
---------------
Please note that some of the links above are affiliate links - at no additional cost to you. We will earn a commission if you decide to make a purchase, after clicking through the links. ♥ Todd & Rachel
---------------
00:00 Welcome back and Thanksgiving prep begins
00:31 Talking about sweet potato casserole roots
01:01 Sweet potato casserole ingredients
02:20 Mixing the casserole base
03:33 Holiday decorating chat
04:41 Preparing gluten free portion
05:44 Making the pecan topping
07:07 Marshmallow topping option
07:31 Starting the cranberry relish
08:50 Adding pineapple and mandarins
09:40 Adding sugar and apples
10:12 Cooking instructions for the relish
11:28 Why homemade cranberry relish is better
12:37 Talking traditions and memories
14:08 Side dishes and family plans
16:23 Cooking times and final thoughts
