clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sweet potato casserole with walnuts right out of the oven, not cut into yet

Sweet Potato Casserole with Walnuts

This recipe for Sweet Potato Casserole with Walnuts starts with a layer of soufflé-like mashed sweet potatoes, and ends with crunchy, streusel topping.

  • Total Time: 50 minutes
  • Yield: 8 servings 1x


  • 3 large sweet potatoes (4-5 cups chopped)
  • 3 eggs
  • 1/2 cup white granulated sugar
  • 4 tablespoons melted butter
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 1/3 cup all-purpose flour
  • 4 tablespoons softened butter
  • 1 cup chopped walnuts


  1. Preheat your oven to 350°F.
  2. Bring a large stock pot of water to a boil on the stove top.  While the water is coming to a boil, peel and chop the sweet potatoes.  Boil the sweet potatoes for about 10 minutes, or until they are easily pierced with a fork.  Drain the sweet potatoes and return them to the stock pot.  Using a potato masher or an immersion blender, mash the sweet potatoes until no clumps remain and they are creamy and smooth.
  3. In a small mixing bowl, combine the eggs, white sugar, melted butter, heavy cream, vanilla extract and salt.  Add this mixture to the mashed sweet potatoes and mix until well combined.
  4. In another small mixing bowl, combine the brown sugar, all-purpose flour, softened butter and walnuts.  Using a fork, mash and mix the ingredients together until they are crumbly and resemble course sand.  This is your streusel topping.
  5. Transfer the mashed sweet potato mixture to a 11"x 7" casserole baking dish and spread it out evenly in the bottom of the pan.  Top the sweet potatoes with the streusel topping.  Place the baking dish in the oven and bake for 25-30 minutes.  Serve and enjoy!


  • Gluten free - Make this recipe gluten free by swapping out the all-purpose flour with gluten free all-purpose flour.
  • Make ahead - You can make all of the components of this recipe 1 day in advance, and then assemble the casserole and bake it in the oven 30 minutes prior to serving it.
  • Storage - Store leftovers in the refrigerator for up to 3 days.
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: side dish
  • Method: baking
  • Cuisine: Holiday

Keywords: sweet potato casserole with walnuts