Now, let’s roll up our sleeves and get cooking. Here’s how you can whip up this delightful casserole:

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a bit of butter or non-stick spray.
2. In a large pot, bring water to a boil. Add the cubed sweet potatoes and cook until tender, about 15 minutes. Drain and set aside.
3. In a mixing bowl, combine the cooked sweet potatoes, melted butter, brown sugar, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Mash everything together until smooth and well combined.
4. Fold in the cranberries and orange juice, mixing gently to incorporate.
5. Pour the sweet potato mixture into the prepared baking dish. Smooth the top with a spatula.
6. Sprinkle the chopped pecans over the top if using. They add a delightful crunch that my family loves.
7. Bake in the preheated oven for 25-30 minutes or until the top is slightly golden and the casserole is heated through.
8. Let it cool for a few minutes before serving. Trust me, those few minutes are the hardest part!