This Sweet Potato Casserole with Walnut and Brown Sugar Crumble Topping combines creamy mashed sweet potatoes with a rich, crunchy topping. Made with simple ingredients like sweet potatoes, cinnamon, and walnuts, it’s the perfect balance of texture and flavor. Whether you’re serving it for Thanksgiving or a cozy family dinner, this casserole will quickly become a favorite.
Ingredients:
For the Casserole:
4 large sweet potatoes, peeled and cubed
1/2 cup milk
1/4 cup melted butter
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt, to taste
For the Topping:
1/2 cup walnuts, chopped
1/2 cup brown sugar
1/4 cup all-purpose flour
1/4 cup cold butter, cubed
1/2 teaspoon cinnamon
Directions:
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
Cook the Sweet Potatoes: In a large pot, bring water to a boil. Add the peeled and cubed sweet potatoes and cook until tender, about 15-20 minutes. Drain the potatoes and transfer them to a large mixing bowl.
Mash the Sweet Potatoes: Using a potato masher or hand mixer, mash the sweet potatoes until smooth. Stir in the milk, melted butter, maple syrup or honey, vanilla extract, cinnamon, nutmeg, and salt. Mix until everything is well combined and creamy.
Assemble the Casserole: Spread the mashed sweet potato mixture evenly into the prepared baking dish.
Make the Topping: In a separate bowl, combine the chopped walnuts, brown sugar, flour, cubed cold butter, and cinnamon. Use a fork or your hands to mix until the mixture forms a crumbly texture.
Top and Bake: Sprinkle the crumble topping evenly over the mashed sweet potatoes. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
Serve and Enjoy: Once the casserole is out of the oven, let it cool slightly before serving. Enjoy this delicious dish as a perfect complement to your holiday feast or a comforting family dinner.
Serving Tips:
Serve Warm: This casserole is best served warm, allowing the creamy sweet potato filling and crunchy topping to shine. After baking, let it cool for a few minutes before serving.
Pair It with Other Dishes: This dish is versatile and pairs wonderfully with roasted meats, like turkey or ham, and other classic holiday sides such as green beans, cornbread, or stuffing.
Portion Control: For a balanced serving, keep portions around 1/8th of the casserole dish for a delicious yet manageable serving size.
Storage Tips:
Refrigeration: Store leftover sweet potato casserole in an airtight container in the refrigerator for up to 3-4 days. Make sure to cover it well to prevent it from drying out.
Freezing: If you need to store the casserole for a longer period, freeze it after baking (before serving) for up to 2-3 months. Allow it to cool completely, cover tightly with plastic wrap, and then with aluminum foil. When ready to enjoy, thaw overnight in the refrigerator and bake at 350°F (175°C) for 20-30 minutes to heat through.
Reheating: Reheat leftovers in the oven for the best texture. Place the casserole in a baking dish and cover with foil to prevent the topping from burning. Heat at 350°F (175°C) for about 15-20 minutes or until heated through. If reheating from frozen, give it 45-60 minutes in the oven, checking for doneness.
Related Recipes:
- Simple Apple Crumble (Apple Crisp)
- Garlic Parmesan Mashed Potato Cups
- Maple Walnut Twice-Baked Sweet Potatoes
FAQs:
Can I make Sweet Potato Casserole in advance?
Yes, you can make this casserole ahead of time! Simply prepare the casserole (without baking) and store it in the refrigerator for up to 24 hours. When you’re ready to bake, preheat your oven and bake as directed, adding a few extra minutes if needed to ensure it’s heated through.
Can I substitute the walnuts in the topping?
Absolutely! If you don’t have walnuts or prefer a different nut, pecans or almonds make great substitutes. You can also skip the nuts altogether for a nut-free version, although you’ll miss the added crunch and flavor.
Can I use canned sweet potatoes instead of fresh?
While fresh sweet potatoes provide the best texture and flavor, you can use canned sweet potatoes in a pinch. Just be sure to drain them well before mashing, as canned versions can be more watery. Adjust the seasoning to your taste, as canned sweet potatoes can vary in sweetness.
Is this casserole gluten-free?
The sweet potato casserole itself is naturally gluten-free, but the crumble topping contains all-purpose flour. To make it gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend, and you’ll have a fully gluten-free dish!
Conclusion:
This creamy Sweet Potato Casserole with Walnut and Brown Sugar Crumble Topping is an irresistible dish that will have your guests asking for the recipe. Perfect for holidays, family gatherings, or a comforting dinner any time of the year!
📖 Recipe:
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Sweet Potato Casserole with Walnut and Brown Sugar Crumble Topping
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Looking for the perfect side dish to elevate your holiday spread or add a touch of sweetness to a family dinner? This Sweet Potato Casserole with Walnut and Brown Sugar Crumble Topping delivers a delicious balance of creamy sweetness and crunchy texture that’s sure to impress. With a rich, velvety sweet potato base topped with a golden, nutty crumble, this casserole is a crowd favorite.
Ingredients
For the Casserole:
4 large sweet potatoes, peeled and cubed
1/2 cup milk
1/4 cup melted butter
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt, to taste
For the Topping:
1/2 cup walnuts, chopped
1/2 cup brown sugar
1/4 cup all-purpose flour
1/4 cup cold butter, cubed
1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Boil the sweet potatoes in a large pot until tender, about 15-20 minutes. Drain and transfer to a mixing bowl.
- Mash the sweet potatoes until smooth. Stir in milk, melted butter, maple syrup or honey, vanilla extract, cinnamon, nutmeg, and salt. Mix well.
- Spread the mashed sweet potatoes evenly into the prepared baking dish.
- In a separate bowl, combine walnuts, brown sugar, flour, cold cubed butter, and cinnamon. Mix until the topping becomes crumbly.
- Sprinkle the topping evenly over the sweet potatoes.
- Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
- Let the casserole cool slightly before serving.
Notes
Make-Ahead Option: You can assemble this casserole the night before and refrigerate it. Bake just before serving.
Nut-Free Version: For a nut-free option, skip the walnuts and use a crunchy topping like crushed cornflakes or oats.
Vegan Option: Substitute the butter with plant-based butter and use maple syrup instead of honey for a vegan-friendly version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Holiday Dish, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 275 kcal
