Sweet Potato Casserole with Walnuts
This sweet potato casserole is warm and buttery, with cinnamon-spiced mashed sweet potatoes topped with a crisp pecan and brown sugar crumble. It’s sweet, nutty, and perfect as a holiday side.
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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 9x13-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.