Sweet Potato Casserole is an ultimate Thanksgiving comfort food recipe, made with a smooth and creamy mashed sweet potato filling and topped with Brown Sugar and Butter crumble topping along with a generous amount of walnuts which get toasty after they get baked and are so delicious! 😍😍😍
Don't quite like this?? Try this Vegan Sweet potato Casserole recipe!😋
Also, have you tried my - Vegan Brown Sugar Sweet Potato Pie with Coconut Milk
Thanksgiving is just around the corner and it's my favorite holiday.
Only because I love cooking and this holiday is all about nostalgic and comforting recipes. Seriously, guys, this Sweet Potato Casserole is more than just a side dish.❤️
I mean, why don't we serve it for desserts? It's sweet, it's creamy, and it's so easy to make.
Even if people in your home love their share of Pumpkin Pie, this Thanksgiving, You should definitely try this Sweet Potato Casserole. It's so so so good.😋😋😋
For me, a Thanksgiving dinner is a table full of food, stories, aromas, and loads of nostalgia.
This Sweet Potato Casserole is so nostalgic for me.🥰
It reminds me of the time when we used to bake this at home, during cold nights, and enjoy it late at night or during holiday breakfast, surrounded by festivities and gifts around ourselves.
This Thanksgiving I wanted to bring back the same happiness to my table and I couldn't leave this recipe. It's just so good.😍😍🥰
😋 Let's talk flavors
The most important thing you should be knowing before you head out and get yourself acquainted with the recipe -
This Sweet Potato Casserole is decadent, moist, gooey, buttery, and creamy on the inside.
It's got a hearty taste of Sweet Potatoes and the Pumpkin Pie spice acts like magic in lifting the taste.
The crumb on top is just so tasty.
The walnuts after they get baked, get a little bit toasty, which makes them even nutty and crunchy.
Also, the Brown Sugar topping is what makes this casserole the best of all.
👩🍳 How to make Sweet Potato Casserole?
Making this Sweet Potato Casserole is so easy
STEP 1: COOK THE SWEET POTATOES
SKIP THIS STEP IF YOU'RE USING CANNED SWEET POTATO PUREE.
- The first step is to peel and chop the Sweet Potatoes.
- You need to roughly chop the Sweet Potatoes.
- Next, bring a pot of water to boil with some salt.
- Add the Sweet Potatoes and once it comes to a boil, throw in the Potatoes.
- Simmer for 15 minutes or until the Sweet Potatoes get fork tender.
- Once they get cooked, drain the water using a colander, and allow the sweet potatoes to cool down.
STEP 2: MAKE THE CRUMB TOPPING
- The second step is to make the Crumble Topping.
- For that, just combine light brown sugar with AP flour, granulated sugar, cold butter cubes, and chopped Walnuts.
- Use a pastry blender, a food processor, or just your hands to work the butter along with the Butter and Sugar until you get pea-sized crumbs and the mixture is no longer powder-y.
After you've made the Crumble, pop this in the freezer.
This will keep the butter from melting and as a result, when you use this for your topping, the butter will melt in the oven and the topping will turn out to be crunchy!
STEP 3: MAKE SWEET POTATO CASSEROLE FILLING
- The third step is to make the casserole filling.
- For this beat the Sweet Potatoes using a handheld mixer or stand mixer until it gets smooth and creamy or just use an immersion blender or traditional blender to mash the sweet potatoes. You can simply use a potato masher as well to mash the cooked sweet potatoes. IF USING CANNED SWEET POTATO PUREE JUST COMBINE IT WITH THE REMAINING INGREDIENTS IN A MIXING BOWL.
- Add the Light Brown Sugar, Vanilla Extract, Whole Milk, Melted Butter, Kosher Salt, Pumpkin Pie Spice, and Dried Cranberries and whisk until combined.
- Finally, layer this in a greased 9x13 pyrex baking dish.
- Top with the Crumb Topping and Bake @ 350F for 35-40 minutes, until the top gets golden brown.
Why do I need to blanch the Sweet Potatoes?
Sweet Potatoes have a hard surface so when you blanch it or you boil it in water, it becomes mushy and soft and is easier to use. You do not have to use the leftover water.
All you need is to boil the Sweet Potatoes until tender, then cool it down, and then use a handheld mixer or stand mixer to blend it until smooth.
You can also use a fork to mix the Sweet Potatoes.
Do I need to use Walnuts?
Honestly, Walnuts is just an option.
This Sweet Potato Casserole is typically made with Pecan and Marshmallows.
However, to give it a twist, I have used nutty California Walnuts and it tastes amazing.
The Best tips to make the perfect Sweet Potato Casserole
- Boiling the Sweet Potatoes - Boiling fresh Sweet Potatoes concentrates the flavors and makes this creamy and moist, and easy to beat. If you're using canned Sweet Potato puree, you can skip this step.
- Spices - Do not forget to add some Pumpkin Pie spice for that added burst of flavors. If you do not have Pumpkin Pie spice, then add some ground Cinnamon and ground Nutmeg. You can also add a spring or two of Rosemary.
- The topping will only be crunchy if you add more of the nuts. So, whatever nut you're using - be it Pecan or Walnuts, add more of it for a crunchy top.
- Do not forget the Brown Sugar - The maximum flavors of the crumble topping are in the brown sugar and butter. So, do not forget it.
- Use Eggs for a souffle-like texture.
- You can replace Whole Milk with Soy Milk for the vegan version of Sweet Potato Casserole. Try my Vegan Sweet Potato Casserole
- Milk can also be replaced with Half and Half or Heavy Cream.
Making the Sweet Potato Casserole in advance:
You can make the Sweet Potato Casserole filling in advance.
You can store the filling in an airtight container for up to a week.
You can make the crumb topping in advance and keep it in the refrigerator.
Before you bake, all you gotta do is the layer and pop this in the oven for 35-40 min.
Does this Sweet Potato Casserole Freeze well?
Yes absolutely! You can make this Casserole in advance.
You can wrap the casserole using a heavy-duty aluminum foil, with the edges falling out. Wrap it up and pop in the freezer.
This can stay in the freezer for up to 48 hours. Before you bake it, thaw it in the refrigerator, overnight and then bake, uncovered for 35-45 minutes.
I hope you loved this delicious twist on the classic Sweet Potato Casserole with Marshmallows and Pecans. It's always fun to make the same old recipes with a twist.
If you happen to make this recipe, then please tag me with #recipemagik on Instagram. Also, comment below and rate this recipe.
Other Thanksgiving recipes:
- Green Bean Cheddar Casserole with Fall Spices
- Pumpkin Cheesecake Fudge
- Pumpkin Earthquake Cake
- Pumpkin Dump Cake
- Apple Crumble Cheesecake
- Sweet Potato and Black Bean Casserole
- Sweet Potato and Mushroom Thanksgiving Stuffing
- Classic Old Fashioned Apple Pie
- Garlic Mashed Cauliflower with Cream Cheese and Sour Cream
Sweet Potato Casserole with Walnut and Brown Sugar Topping
For the Casserole
- 3 Medium sized Sweet Potatoes about 1 1/2 pounds or about 3 cups canned sweet potato puree
- ¼ cup Melted Unsalted Butter
- ½ cup Light Brown Sugar
- ¼ cup Whole Milk or any non dairy milk
- 1 teaspoon Vanilla Extract
- ½ teaspoon Kosher Salt
- ½ teaspoon Pumpkin Pie Spice * see notes 1 for recipe
- ¼ cup Dried Cranberries or fresh which are chopped
For the crumb topping
- ½ cup Light Brown Sugar
- ⅓ cup Granulated Sugar
- ¾ cup All Purpose lour use Gluten Free baking flour Blend
- ½ cup Cold Butter cut into 1" cubes
- 1 cup California Walnuts chopped
- Preheat the oven to 350°F.Peel and roughly chop the Sweet Potatoes. Bring a pot of water to boil. Sprinkle some salt and throw in the sweet potatoes.Simmer for 15 minutes, or until they get fork tender. Drain the remaining water and allow the sweet potatoes to cool down. (If you're using canned mashed sweet potato puree, skip this step)
- To make the crumb Topping, combine Light Brown Sugar with Granulated Sugar, AP Flour, Cold Butter cubes, and chopped Walnuts. Use a pastry blender or a food processor or your hands to combine the butter with the flour and sugar, until you get pea-sized crumbs or the mixture is no longer powder-y. Keep some of the butter chunky and use it as it. When it will melt over the casserole, the topping will be extra crispy!Keep it in the freezer while you do the rest of the work so that the butter does not melt in the meantime.
- To make the Sweet Potato filling of the casserole, take the sweet potatoes in a large mixing bowl and use a potato masher or immersion blender or hand blender or stand mixer to blend the potatoes until smooth and lump free.Add the Melted Butter, Light Brown Sugar, Vanilla Extract, Whole Milk, Kosher Salt, Pumpkin Pie Spice, and Dried Cranberries. Whisk everything until it gets smooth and creamy. You can fold in half of the chopped Walnuts into this mixture and then add to the baking dish.
- Take a greased 9x13" pyrex Baking Dish. Pour the Sweet Potato Mix in it. Even it out, with the back of your spatula. Sprinkle the crumb topping, which you had made earlier. Even it out. Add more Walnuts on the top if you wish to (you can add marshmallows right now, if you want to) and pop it in the center of an oven for 35-40 minutes or until the top gets golden.Once done, serve hot.