Imagine a side dish so irresistible that it becomes the star of your dinner table, overshadowing even the main course. This Sweet Potato Casserole with Walnuts isn't just another holiday recipe – it's a culinary masterpiece that combines creamy, caramelized sweet potatoes with a crunchy walnut topping that will make your taste buds dance with joy. Whether you're hosting a family gathering or looking to elevate your weeknight dinner, this recipe promises to transform humble sweet potatoes into a decadent, crowd-pleasing sensation that everyone will be talking about.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 large sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup butter
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- 1/2 cup mini marshmallows (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Wash sweet potatoes thoroughly and pierce each potato several times with a fork. Place potatoes on a baking sheet and roast in the preheated oven for 45-50 minutes, or until they are soft and can be easily pierced with a knife.
- Remove sweet potatoes from the oven and let them cool for 10-15 minutes until they are comfortable to handle. Carefully peel off the skin and transfer the soft potato flesh into a large mixing bowl.
- Using a potato masher or electric mixer, mash the sweet potatoes until smooth and creamy. Add brown sugar, melted butter, milk, eggs, and vanilla extract. Mix thoroughly until all ingredients are well combined and the mixture is uniform.
- Transfer the sweet potato mixture into the prepared baking dish, spreading it evenly with a spatula. Sprinkle chopped walnuts over the top of the casserole, creating an even layer.
- Place the casserole in the preheated oven and bake for 35-40 minutes, until the edges are slightly golden and the center is set.
- Optional: If using marshmallows, remove the casserole from the oven 5 minutes before it's done and sprinkle mini marshmallows on top. Return to the oven and bake until marshmallows are lightly golden and puffy.
- Remove from oven and let the casserole cool for 10 minutes before serving. This allows the casserole to set and makes it easier to portion.
- Serve warm as a side dish, garnishing with additional chopped walnuts if desired. The casserole pairs wonderfully with roasted meats or as part of a holiday meal.
Tips
- Choose the right sweet potatoes: Look for firm, unblemished potatoes with smooth skin for the best texture and flavor.
- Roasting is key: Take the time to roast the sweet potatoes instead of boiling. This concentrates their natural sweetness and creates a deeper, more complex flavor.
- Room temperature ingredients: Ensure eggs and milk are at room temperature to help them blend more smoothly into the mixture.
- Don't overmix: When combining ingredients, mix just until combined to keep the casserole light and fluffy.
- Customize your topping: While the recipe suggests walnuts and optional marshmallows, feel free to experiment with pecans or a streusel topping for variety.
- Make ahead friendly: You can prepare this casserole a day in advance and reheat before serving, making it perfect for holiday meal planning.
- Watch the marshmallows: If using, keep a close eye on them during the final minutes of baking to prevent burning.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 8g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 75mg
