Sweet Potato Casserole





30 min


25 min



  • 5 cups Sweet Potatoes (cubed)
  • 1/4 cup White sugar
  • 1/4 cup Brown sugar
  • 2 Eggs
  • 1/2 tsp Salt
  • 5 tbsp Butter (room temperature)
  • 1/2 cup Milk
  • 1/2 tsp Vanilla
  • 3/4 cup (packed) Brown sugar
  • 1/3 cup Flour
  • 4 tbsp Butter (room temperature)
  • 3/4 cup Chopped walnuts

Preheat oven to 350.

Bring a large pot of water to a boil and add sweet potatoes. Cook until tender on medium heat, around 12-15 minutes.

Drain then rinse in cool water to reduce the temperature and mash the sweet potatoes. Reducing the temperature is to not cause scrambled eggs in the next step.

In a bowl mix sweet potatoes, 1/4 cup white sugar, 1/4 cup brown sugar, eggs, salt, butter, milk and vanilla. Mix until creamy and smooth then transfer the mixture to a 9×13″ baking dish.

In another bowl, mix the remaining brown sugar, flour and butter until crumbly. Then add the walnuts and combine.

Sprinkle the walnut mixture evenly over the sweet potatoes.

Cook in the oven for 25-30 minutes or until the walnut mixture becomes golden brown.

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