Sweet Potato Casserole with Crunchy Walnut and Brown Sugar Topping

Total Time
50 Mins
Serves
8
Serving Size
1 cup
Course
Side

Total Time

Prep Time
20 Mins
Cook Time
30 Mins
Total Time
50 Mins

Nutrition

Calories
490 cal
Total Fat
22 g
Polyunsaturated Fat
5 g
Cholesterol
43 mg
Sodium
96 mg
Carbohydrates
70 g
Dietary Fiber
6 g
Protein
6 g

Ingredients

Crunchy Walnut and Brown Sugar Topping

    • 3/4 cup California walnuts (pulsed in a food processor until coarsely ground)
    • 3/4 cup all-purpose flour
    • 1/3 cup brown sugar
    • 1/3 cup granulated sugar
    • 6 tablespoons unsalted butter, melted

Casserole

    • 2-1/2 pounds sweet potatoes (about 3-4 medium sized potatoes)
    • 3 tablespoons unsalted butter, melted
    • 1/4 cup brown sugar
    • 1/4 cup granulated sugar
    • 1/4 cup heavy cream
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt

Preparation

Walnut and Brown Sugar Topping

  1. In a small bowl combine the walnuts, flour, brown sugar and granulated sugar and whisk together using a fork. Pour in the melted butter and use the fork to stir until crumbs form. Break up any large crumbs with the fork. Place the bowl in the refrigerator while you make the sweet potato casserole.

Casserole

  1. Preheat the oven to 350°F. Grease a 9×13 baking dish, set aside.

  2. With a fork, pierce the sweet potatoes at least 8-10 times, rinse the sweet potatoes and wrap each individual sweet potato in a paper towel. Microwave 2 potatoes at a time for 7 minutes (flipping halfway through). Repeat with the last 2 potatoes. Alternately, you can bake the potatoes in a 400°F oven for 45 minutes to an hour. Slice the potatoes down the center and scoop out the flesh using a large spoon. Discard the skins.

  3. In the bowl of a stand mixer, or using an electric mixer, beat the potatoes until smooth (or leave them a little chunky if you like). Add the melted butter, brown sugar, granulated sugar, heavy cream, vanilla extract, and salt and fold until just combined. Pour the batter into the prepared dish.

  4. Top with the prepared walnut brown sugar topping.

  5. Bake the casserole for 30-40 minutes or until the edges start to pull away from the sides of the dish. Remove the dish from the oven and allow the casserole to cool for 10 minutes before serving.

Notes

  1. You can make this sweet potato casserole ahead of time by preparing the sweet potatoes, mashing, and storing in a container in the refrigerator. The same can be done with the brown sugar topping. On the day of, make the sweet potato casserole with the prepared potatoes and topping and bake just before serving.