We have enjoyed this sweet potato casserole every Thanksgiving and Christmas in my family for many, many years.
Some people like marshmallows on top, but my family loves the brown sugar/ butter/ walnut topping. It is my favorite! The topping gives the casserole that crunchy topping that is so delicious.
Making this is much easier than you may think.
I start by cooking up some sweet potatoes. You can bake them, boil them or steam them. OR you can use my new favorite method for cooking sweet potatoes in my Instant Pot. That is the method I used this time, as well as in the above video.
Once I cooked and peeled my sweet potatoes, I mash them together with some sugar, butter, vanilla extract and egg. I use a potato masher to smash the sweet potatoes and mix everything up.
Quick tip: Make sure you don’t add the eggs over piping hot potatoes. Or you might get scrambled eggs!😜
I let mine cool a little bit after peeling and mashing them up. They can still be warm, just not piping hot.
Then I mix up the topping. I use my hands to break up the butter and mix everything until well-incorporated.
I just keep squeezing those chunks of butter until they break down into coarse crumbs.
Then I pour the sweet potato mash into a casserole dish, and I sprinkle that topping over it.
Next, I bake it in the oven until the topping gets a little brown and crunchy.
I hope y’all enjoy this recipe! Let me know if you try it.
Tools Used to Make Sweet Potato Casserole
Note: These are Amazon affiliate links.
- Two mixing bowls – one medium for the topping, and one large for the sweet potato filling
- Potato masher
- Casserole dish
Sweet Potato Casserole Recipe
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Sweet Potato Casserole
We have enjoyed this sweet potato casserole every Thanksgiving and Christmas in my family for many, many years.
Ingredients
Sweet potato filling
- 3 cups cooked sweet potato peeled and mashed
- 1/2 cup sugar
- 2 eggs beaten
- 1 teaspoon vanilla extract
- 1/4 cup melted butter
Topping
- 1/2 cup all purpose flour
- 1 cup nuts (I used walnuts, but pecans or almonds are good too)
- 1/3 cup butter* softened
- 1 cup brown sugar (packet)
- pinch salt, if unsalted butter was used (you don't need any if you use salted butter)
- cooking spray, butter or oil to grease the casserole dish
Instructions
In a large mixing bowl, use a potato masher to mix up the cooked sweet potato, eggs, butter, vanilla and sugar.
Transfer to a greased casserole dish and set aside.
In a separate bowl, mix up the topping ingredients: flour, nuts, butter, brown sugar and (optional) pinch of salt.
Use your hands to break down the butter chunks, and work the other ingredients in until well-incorporated.
Sprinkle on top of sweet potatoes.
Cook in a preheated oven at 350 degreed, until topping is slightly brown and crunchy, about 35 to 40 minutes.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Let the sweet potatoes cool slightly before adding the eggs. They can be warm. Just avoid pouring them over piping hot potatoes, as you might get scrambled eggs!
I often make the potato mixture and freeze it in a well-covered container. I thaw the potato mixture and make the topping on the day we plan to bake it.
This recipe originally appeared on A Pinch of Healthy November 19, 2017.
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