Sweet Potato Base

• 4 pounds sweet potatoes (4 to 5 large), peeled and cut into chunks
• 6 tablespoons unsalted butter, melted
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon fine salt
• 1½ teaspoons ground cinnamon

Crumble Topping

• 3/4 cup walnuts, coarsely chopped
• 2 tablespoons light brown sugar
• 2 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

Add melted butter, brown sugar, salt, and cinnamon to the bowl of sweet potatoes. Mash the sweet potatoes and mix until well combined.

For a chunkier texture, use a potato masher or wooden spoon. For a smoother consistency, blend with an immersion blender or electric mixer.

Make the Crumble Topping

In a small bowl, combine the chopped walnuts, melted butter, and brown sugar. Toss until the walnuts are evenly coated.

Assemble the Casserole

Transfer the mashed sweet potatoes to the prepared baking dish and spread evenly. Sprinkle the walnut mixture across the top.

Bake

Bake uncovered until the casserole is heated through and the topping is golden, about 45–60 minutes. Let it rest for a few minutes before serving.

Print Pin

Sweet Potato Casserole

Sweet Potato Casserole with cinnamon-spiced mashed sweet potatoes and a crisp walnut and brown sugar crumble. Warm, nutty, and perfect for holiday gatherings.

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Cooling Time 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Ingredients

Sweet Potato Base

• ▢ 4 pounds sweet potatoes 4 to 5 large, peeled and cut into chunks
• ▢ 6 tablespoons unsalted butter melted
• ▢ 2 tablespoons packed light brown sugar
• ▢ 1/2 teaspoon fine salt
• ▢ 1½ teaspoons ground cinnamon

Crumble Topping

• ▢ 3/4 cup walnuts coarsely chopped
• ▢ 2 tablespoons light brown sugar
• ▢ 2 tablespoons unsalted butter melted

Instructions

• Preheat oven to 350°F (176°C) and lightly grease a 9×13-inch casserole dish.
• Peel sweet potatoes and cut into 2-inch chunks.
• Boil sweet potatoes until fork-tender, about 15–20 minutes. Drain and transfer to a large bowl.
• Add melted butter, brown sugar, salt, and cinnamon to sweet potatoes. Mash to desired texture.
• Transfer mashed sweet potatoes to the prepared dish.
• In a small bowl, combine chopped pecans, melted butter, and brown sugar. Toss to coat.
• Sprinkle pecan mixture over sweet potatoes.
• Bake uncovered for 45–60 minutes until heated through and topping is golden.
• Let rest a few minutes before serving.