Stuff You Need
Sweet Potato Base
- 4 pounds sweet potatoes (4 to 5 large), peeled and cut into chunks
- 5 tablespoons unsalted butter, melted
- 1½ tablespoons packed light brown sugar
- ¾ teaspoon fine salt
- 1½ teaspoons ground cinnamon
Pecan Crumble Topping
- ¾ cup pecans, coarsely chopped
- 1½ tablespoons light brown sugar
- 1½ tablespoons unsalted butter, melted
Preheat the Oven
Preheat your oven to 350°F (176°C).
Lightly grease a 9″ x 13″ casserole dish and set it aside.
Prepare the Sweet Potatoes
Peel the sweet potatoes and cut them into 2-inch pieces.
Bring a large pot of water to a boil, then add the sweet potatoes. Boil until fork-tender, about 15–20 minutes.
Drain the sweet potatoes and transfer them to a large mixing bowl.
Mix the Filling
To the bowl, add melted butter, brown sugar, salt, and cinnamon.
Mash the sweet potatoes and mix until combined.
Use a potato masher or wooden spoon for a chunkier texture, or blend with an immersion blender or electric mixer for a smoother consistency.
Make the Pecan Crumble
In a small bowl, combine the chopped pecans, melted butter, and brown sugar.
Toss until the pecans are evenly coated.
Assemble the Casserole
Transfer the mashed sweet potatoes to the prepared baking dish.
Spread evenly, then sprinkle the pecan mixture across the top.
Bake
Bake uncovered until the casserole is heated through and the topping is golden, about 45–60 minutes.
Let rest a few minutes before serving.
Sweet Potato Casserole with Walnuts
Ingredients
Sweet Potato Base
- 4 pounds sweet potatoes 4 to 5 large, peeled and cut into chunks
- 5 tablespoons unsalted butter melted
- 1½ tablespoons packed light brown sugar
- ¾ teaspoon fine salt
- 1½ teaspoons ground cinnamon
Pecan Crumble Topping
- ¾ cup pecans coarsely chopped
- 1½ tablespoons light brown sugar
- 1½ tablespoons unsalted butter melted
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch casserole dish.
- Peel sweet potatoes and cut into 2-inch chunks. Boil in a pot of water until fork-tender, about 15–20 minutes. Drain and transfer to a large bowl.
- Add melted butter, brown sugar, salt, and cinnamon. Mash to your preferred texture—chunky or smooth. (Use an immersion blender for an ultra-smooth finish.) Transfer to the prepared casserole dish.
- In a small bowl, toss chopped pecans with melted butter and brown sugar until evenly coated. Sprinkle over the sweet potatoes.
- Bake until heated through, 45–60 minutes. If baking from cold, allow extra time.
