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.
Preheat the oven to 350°F. Grease a 9×13 baking dish, set aside.
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.
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.
Top with the prepared walnut brown sugar topping.
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.
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.
This 100% plant based spread combines walnuts with savory lentils and sweet shallots along with ingredients that amp up the umami flavor to create the perfect vegetable forward accompaniment on any charcuterie board.
