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Easy Sweet Potato Casserole Recipe with Nut Topping
The Best Sweet Potato Casserole Recipe
Looking for a delicious sweet potato casserole recipe? This is my favorite!
This sweet potato casserole is so delicious, and I find it pretty easy to make! It can be eaten as a side dish or a dessert (it’s pretty sweet). It has a great blend of textures: crunchy nut topping with a creamy, warm filling. Yummy!
The best thing about this recipe is that it can be made ahead of time and warmed up (covered) in the oven or microwave the next day. No need to spend hours in the kitchen the day of your big meal! Making it ahead of time doesn’t change the taste or textures at all.
This is a must have for our family dinners during the holidays. When I make this recipe for a holiday dinner, I usually double or even triple it. It makes more than enough for 15+ people (we have a BIG family!), and even then there’s more for leftovers. Everyone gets to take some home!
Easy Sweet Potato Casserole Recipe
This delicious sweet potato casserole is perfect for any meal, but especially for the holidays. It can be made with fresh or canned sweet potatoes or yams. The crunchy and sweet walnut topping is sure to be a favorite with the family!
Prep Time 30 minutes
Cook Time 45 minutes
Additional Time 15 minutes
Total Time 1 hour 30 minutes
Ingredients
- 3 cups cooked sweet potatoes, canned or fresh
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup melted butter
- 1 cup brown sugar, firmly packed (topping)
- 1 cup chopped walnuts (topping)
- 1/2 cup flour (topping)
- 1/2 cup melted butter (topping)
Instructions
- Blend the first six ingredients with mixer until well blended.
- Place this mixture in a casserole dish. Leave about 2 inches of space in the dish. (Why? If there is no room at the top, you will end up with a mess when the mixture starts to bubble up.)
- Make the topping: Mix together the topping ingredients in a separate bowl.
- Sprinkle or spoon the topping onto the sweet potato mixture. Spread as evenly as possible over the top.
- Cover with a lid or aluminum foil. Bake covered at 350 degrees for 45-50 minutes or until dark and bubbly.
- Bake uncovered for 10-15 minutes to brown the topping. Serve warm.
Notes
These are some tips to help you make this recipe your own:
- Sweet potatoes: I use six fresh sweet potatoes (yams) for a doubled recipe. Simply peel, cut and boil for about 20 minutes or until soft enough to mix with a mixer.
- Walnuts: Want to save a bit of money? Don't buy pre-chopped walnuts. Buy shelled walnuts and chop them. For example, one bag of chopped walnuts costs $8, whereas one bag of shelled walnuts costs $4-6. If you have more time, you can even buy shelled walnuts and do that extra bit of work yourself.
- Nut substitutions: I have seen similar recipes that call for pecans for the topping, but I really like the walnuts in this!
- Butter: There is a lot of butter in this recipe. When I made it, I actually used a little less butter in the sweet potato mixture, and it still tasted great. You can also use less-fattening butters or margarine in the recipe if you are concerned about the butter content.
Tips for Making Sweet Potato Casserole Recipe
- Sweet potatoes: I use six fresh, large sweet potatoes for a doubled recipe. Simply peel, cut into four and boil for about 20 minutes or until soft enough to mix with a hand mixer. The softer the better! If you wanted to skip all that, used drained canned yams. Still tastes great!
- Walnuts: Want to save a little bit of money (I mean, who doesn’t)? Don’t buy pre-chopped, bagged walnuts. Buy shelled walnuts and chop them yourself instead. For example, one bag of chopped walnuts costs $7-$9, whereas one bag of shelled walnuts costs $4-6. If you have more time, you can even buy shelled walnuts and do that extra bit of work yourself.
- Nut substitutions: There are similar recipes that use pecans for the topping, but I really love the walnuts in this! I haven’t tried it with other nuts yet, but if you have any suggestions leave a comment below!
- Marshmallows: I personally do not like marshmallows, but if you wanted, you can add some on top as well as the nuts.
- Butter: There is a lot of butter in this recipe. Like, a lot. When I made it, I actually used a little less butter in the sweet potato mixture, and it still tasted great. You can also use less-fattening butters or margarine in the recipe if you are concerned about the butter content.
- Use a second pan. This recipe can bubble over, so to prevent it from burning on the bottom of your oven, place a second pan underneath the casserole dish to catch what bubbles over.
Make the Sweet Potato Casserole Recipe Ahead of Time
You can definitely make this recipe ahead of time and reheat it the next day, saving yourself some stove space. This is what I do when I need to make it for a holiday dinner.
Place the casserole covered in the oven at 350°F for about 15-20 minutes or until bubbly, or in the microwave (no aluminum foil in the microwave!) for about 5-10 minutes. It still tastes absolutely great!
Perfect for Thanksgiving Leftovers
This sweet potato casserole recipe is so yummy, we never mind eating it as leftovers. Since it’s so sweet, it tastes like a dessert and can actually be eaten cold. Add a little whipped topping, and YUM!
Enjoy your sweet potato casserole recipe! Let me know if you have any suggestions or questions!
