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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
Cook Time 1 hour 15 minutes
Cooling Time 5 minutes
Total Time 1 hour 35 minutes

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 9x13-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.