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. In fact, you can find my 10 Best Tips for Hosting Thanksgiving here if you are on the host side this year.
When hosting I have had the desire to make and cook the entire dinner. Which is no easy feat for a large family gathering. The truth is, I don’t like potlucks and I am rather finicky about how something is prepared. Preparing it myself had saved me the annoyance of eating someone’s last-minute Pinterest find. I know that sounds borderline rude, doesn’t it?
But, when it comes to Thanksgiving or holidays of any sort. The entire day is geared around the meal. These are the times to serve classic dishes that everyone enjoys. We can always save those Pinterest finds for an average Sunday gathering.
Of all the classic dishes that were served, one has never made a reappearance on my Thanksgiving table, sweet potato casserole. Growing up, sweet potato casseroles only consisted of goopy baked dishes of marshmallows and a thin layer of 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.
Why I Love This Recipe
The flavors incorporate the season with butter, cream, and brown sugar. The crunch added from the nut topping creates a bit of texture to the creamy sweet potatoes. The casserole is easy to whip up within minutes and uses whole ingredients I love to keep on hand. This Buttery Sweet Potato Casserole is a dish that I am proud to place on the table. Right alongside the rest of the classic dishes, we all know and love. I hope you find it the same.
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
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 and place the cubed sweet potatoes into the bowl of a mixer. Or 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 another 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.
Pour the sweet potato mixture into an awaiting greased baking dish.
In a bowl, combine all the topping ingredients and spread evenly over the top of the sweet potatoes.
Bake at 350 for 30 minutes or until the topping is golden brown.
- Be sure to peel the sweet potatoes before boiling them.
- Salt the water the sweet potatoes are boiled in.
- Boil the sweet potatoes till they are fork tender but not overdone.
- I use walnuts or pecans for this recipe with great success.
- This recipe fits perfectly inside an 8 x 13 baking dish.
- This recipe can be doubled.
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. Which 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 there 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.
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 totally use gluten-free flour. I like the King Arthurs brand but any gluten-free all-purpose flour will work fine.
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- 3 lbs sweet potatoes (about 7 cups chopped)
- 1/3 cup unpacked brown sugar
- 1/2 tsp sea salt
- 5 tbsp melted butter
- 1/2 cup whole milk
- 2 large eggs
- For the Nut Topping:
- 1/2 cup flour
- 4 tbsp melted butter
- 1/2 cup packed brown sugar
- 1 cup chopped walnuts (or pecans)
- 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 and place the cubed sweet potatoes into the bowl of a 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 another 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.
- Pour the sweet potato mixture into an awaiting greased baking dish.
- In a bowl, combine all the topping ingredients and spread evenly over the top of the sweet potatoes.
- Bake at 350℉ for 30 minutes or until the topping is golden brown.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 55mgSodium: 233mgCarbohydrates: 42gFiber: 5gSugar: 21gProtein: 6g
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