This sweet potato casserole is the ultimate comfort food, combining the natural sweetness of tender, creamy sweet potatoes with a crunchy, toasted walnut topping. It’s a perfect side dish for holiday meals, particularly around Thanksgiving, and it offers a delicious blend of flavors and textures—sweet, savory, and nutty.
6 sweet potatoes
1 tsp ground cinnamon
¼ cup melted butter
¾ cup brown sugar
1 egg
2 tsp vanilla extract
1½ cups California walnuts, chopped
¼ cup flour
½ tsp cinnamon
1 cup brown sugar
¼ cup melted butter
Preheat the oven to 400°F. Pierce 6 potatoes with a fork and bake for about 1½ hours, or until fully cooked and tender. Remove from the oven.
Scoop the cooked potato flesh into a large mixing bowl. Add cinnamon, melted butter, brown sugar, egg, and vanilla extract.
Using a hand mixer, blend until smooth and fully combined. Transfer the mixture to a casserole baking dish and spread evenly.
In a separate bowl, combine walnuts, flour, cinnamon, brown sugar, and melted butter. Mix until the texture resembles a crumbly topping.
Evenly sprinkle the walnut topping over the sweet potato mixture.
Bake at 350°F for 40 to 60 minutes, or until the topping is golden and the casserole is heated through.
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