Sweet Potato Casserole with Crunchy Brown Sugar Topping
A quick and easy sweet potato casserole made entirely from scratch! No canned sweet potatoes in this recipe and it tastes so perfect with that crunchy brown sugar topping!
Servings: 8 -10 servings
Ingredients
Sweet Potato Casserole:
- 2 1/2 lbs. sweet potatoes about 3-4 medium-sized potatoes
- 2 eggs lightly beaten
- 3 tablespoons melted butter
- 1/4 cup EACH brown sugar AND granulated sugar
- 1/4 cup heavy cream
- salt to taste I used flaked sea salt
- 1 teaspoon vanilla extract
Brown sugar topping:
- 6 tablespoons melted butter
- 3/4 cup California Walnuts pulsed in a food processor
- 3/4 cup all-purpose flour
- 1/3 cup EACH brown sugar AND granulated sugar
- flaked sea salt
Instructions
- Position a rack in the center of the oven and preheat the oven to 350ºF. Grease a 9x13 baking dish, set aside.
- With a fork, pierce the sweet potatoes at least 8-10 times, rinse the sweet potato and wrap each sweet potato in a paper towel. Microwave 2 potatoes for 7 minutes (flipping halfway through). Repeat with the last 2 potatoes. Alternately, you can bake the potatoes in a 400ºF oven for 45 minutes to an hour. I find the microwave does the job well and doesn't take forever, but either way will work!
- In a small bowl combine the walnuts, flour, brown sugar, and granulated sugar and whisk together using a fork. Use the fork to stir while you pour in the melted butter. You'll notice the crumbs start to form. Break up any large bits with the fork. Place the bowl in the refrigerator while you make the sweet potato casserole.
- Slice the potatoes down the center and scoop out the flesh using a large spoon. Place the potatoes in the bowl of a stand mixer and beat the potatoes until smooth (or leave them a little chunky if you like!). Add the eggs, melted butter, brown sugar, granulated sugar, heavy cream, vanilla, and a small pinch of salt and just fold. Pour the batter into the prepared dish.
- Top with the prepared walnut brown sugar topping. Bake, the casserole for 30-40 minutes or until the edges start to pull away from the sides of the dish. Remove the dish from the oven, sprinkle with a big pinch of flaked sea salt, if desired. Allow the sweet potato to cool for 10 minutes before serving.
Notes
- MAKE AHEAD: You can make this sweet potato casserole ahead of time by preparing the sweet potatoes, mashing, and storing in a container in the refrigerator. The same can be done with the brown sugar topping. On the day of, completely the sweet potato casserole (by adding butter, eggs, cream, vanilla, etc.)and bake just before serving.
