Buttery Sweet Potato Casserole (Best Nut Topping)

This Buttery Sweet Potato Casserole is packed with delicious fall flavors and topped with a brown sugar nut topping.

Over the years I have both played host and been hosted for the Thanksgiving holiday. You can find my 10 Best Tips for Hosting Thanksgiving here if you are on the host side this year.

 Of all the classic dishes of Thanksgiving, one has never made a reappearance on my Thanksgiving table as a host. Classic sweet potato casserole. Growing up, sweet potato casseroles only consisted of goopy baked dishes of melted mini marshmallows and a thin layer of mashed sweet potatoes. 

If memory serves me right, my sister was the only one to scoop them onto her plate willingly. And I probably don’t have to tell you that they were always the one dish left almost untouched. Though you might have yourself a much better memory of this classic dish. I am still happy to present you with this delicious Buttery Sweet Potato Casserole. If anything, let it be a great alternative to your usual sweet potato casserole. 

Buttery Sweet Potato Casserole Is…

• Creamy, and flavorful with a nice crunch from the nut topping.
• A simple side dish for Thanksgiving dinner.
• ​A delicious twist on a classic sweet potato casserole.
• Hands down one of the best sweet potato recipes.
• A true family favorite and an easy recipe.
• Great for the holiday season and the perfect Thanksgiving side dish.
• The perfect combination of butter, brown sugar, and sweet potatoes.

What You Will Need To Make It

3 lbs sweet potatoes (about 7 cups chopped)

1/3 cup unpacked brown sugar

5 tbsp of melted butter

1/2 tsp sea salt

2 large eggs

1/2 cup whole milk

For the Nut Topping

1/2 cup flour

1 cup chopped walnuts (or pecans)

1/2 cup packed brown sugar

4 tbsp melted butter

1/4 tsp sea salt

Tools

Casserole Dish

​Hand Mixer  or Stand Mixer

Large Pot

Directions

Begin by peeling and cubing the sweet potatoes. Bring a stockpot of water to boil with a generous helping of salt. Add the peeled and cubed sweet potatoes. Boil until fork tender. When ready, drain water and place the cubed sweet potatoes into the bowl of a stand mixer. Or a large mixing bowl to mash by hand. Use the paddle attachment to begin mashing the potatoes or use a potato masher to mash them in a bowl.

In a medium bowl mix the eggs, brown sugar, butter, cream and salt.

Add the mixture into the mixing bowl with the sweet potatoes. Mix until completely incorporated. The mixture will resemble orange mashed potatoes.

Pour the sweet potato mixture into an awaiting greased baking dish.

The last thing and my favorite part is to add the nut blend to top of the sweet potato mixture.  In a bowl, combine all the topping ingredients and spread an even layer over the top of the casserole. 

Bake at 350 for 30 minutes or until the topping is golden brown.

Cooking Notes

• Be sure to peel the sweet potatoes before boiling them.
• Boil the sweet potatoes till they are fork tender but not overdone.
• I use walnuts or pecans for this recipe with great success. But almonds will work too.
• This recipe fits perfectly inside an 9 x 13 baking dish.
• This recipe can be doubled to feed a larger crowd.

Sweet Potatoes vs. Yams

Recently, I was in the grocery store and read a label marked yams. Only to find piles of sweet potatoes placed atop the produce table. This made me realize that a lot of people are often confused as to the difference between sweet potatoes and yams. In this instance, whether there is a difference. Well, let me put it to rest in case you are wondering, the answer is an absolute yes! There is a major difference between these two root vegetables.

Yams and sweet potatoes are indeed both root vegetables but their taste is rather quite different. Yams are starchy, more earthy-flavored, and run a bit on the dry side. They have rough brown skin and white flesh. Sweet potatoes offer a sweet flavor, as their name suggests. They are moist root vegetables that are bright orange.

More Recipes To Try…

• Old Fashioned Apple Pie
• Best Cranberry Sauce
• Pumpkin Spice Cake with Buttercream Icing
• Sourdough Dinner Rolls
• Autumn Salad with Butternut Squash

FAQ

Can I use yams in place of the sweet potatoes?

No, yams and sweet potatoes have completely different tastes. Yams are more starchy and a bit dry. While the sweet potato is sweet and moist. If using yams, the casserole will taste completely different. If looking for an alternative, I would use pumpkin puree instead of yams. That will give it a very similar taste to the original recipe.

What nuts are best used for the nut topping?

I use either walnuts or pecans as the recipe suggests. However, almonds are a great alternative to either nut.

Can I use gluten-free flour for the nut topping?

You can use gluten-free flour. I like the King Arthurs brand but any gluten-free all-purpose flour should work fine.

How To Store

I like to store my leftovers in the same baking dish to easily reheat the next day and to keep the nut topping intact. I wrap the dish with plastic wrap or aluminum foil and place it in the fridge. You can also put the casserole into an airtight container. The casserole will keep for up to 3 days. 

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