Recipe: Sweet Potato Casserole With Walnuts

If you love Thanksgiving yams then you’ll love this sweet potato casserole! This recipe uses brown sugared walnuts in place of toasted marshmallows for a crunchier, less sweet but still tasty side dish.

Ingredients:

• Walnut Topping
  • 3/4 cup Talia’s Walnuts, coarsely ground
  • 3/4 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 6 tbsp. unsalted butter, melted
• Sweet Potato Casserole
  • 2-2 1/2lbs. (3-4 medium sized) sweet potatoes
  • 3 tbsp. unsalted butter, melted
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup heavy cream
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt

Instructions:

1. To make the walnut topping, combine the walnuts, flour, brown sugar, and granulated sugar in a small mixing bowl. Stir in the melted butter using a fork until it reaches a crumbly consistency. Break up any large chunks and refrigerate while making the casserole.
2. Preheat the oven to 350°F. Grease a baking dish and set aside for later.
3. To prepare the sweet potatoes, rinse each potato and pierce small holes in the skin with a fork 8-10 times. Wrap each one in a paper towel. Place 2 potatoes in the microwave for 7 minutes and flip halfway through. Remove and repeat this process with the remaining potatoes. If you’d rather use an oven, just bake the potatoes for 45 minutes at 400°F.
4. Slice each potato in half and scoop out the innards using a spoon, discarding the skins.
5. Add the cooked sweet potatoes into a mixing bowl and beat until smooth.
6. Add in the remaining ingredients and stir to combine.
7. Pour the pumpkin batter into the greased baking dish.
8. Top with the brown sugar walnut topping from earlier.
9. Place into oven and bake for 30-40 minutes or until the casserole begin to pull away from the edge of the dish.
10. Let cool before serving.

*Original recipe from California Walnuts.