Sweet Potato and Walnut Casserole
Description
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.
Ingredients
Filling
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6 sweet potatoes
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1 tsp ground cinnamon
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¼ cup melted butter
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¾ cup brown sugar
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1 egg
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2 tsp vanilla extract
Topping
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1½ cups California walnuts, chopped
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¼ cup flour
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½ tsp cinnamon
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1 cup brown sugar
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¼ cup melted butter
PREPARATION
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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.
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Scoop the cooked potato flesh into a large mixing bowl. Add cinnamon, melted butter, brown sugar, egg, and vanilla extract.
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Using a hand mixer, blend until smooth and fully combined. Transfer the mixture to a casserole baking dish and spread evenly.
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In a separate bowl, combine walnuts, flour, cinnamon, brown sugar, and melted butter. Mix until the texture resembles a crumbly topping.
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Evenly sprinkle the walnut topping over the sweet potato mixture.
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Bake at 350°F for 40 to 60 minutes, or until the topping is golden and the casserole is heated through.
NUTRITION
- Calories: 480 cal
- Total Fat: 21 g
- Saturated Fat: 7 g
- Cholesterol: 41 mg
- Sodium: 165 mg
- Carbohydrates: 70 g
- Dietary Fiber: 6 g
- Total Sugars: 44 g
- Protein: 6 g
- Calcium: 99 mg
- Iron: 2 mg
- Potassium: 601 mg