Whipped Sweet Potato and Toasted Walnut Casserole
Elevate your holiday table with this indulgent Whipped Sweet Potato and Toasted Walnut Casserole, a perfect blend of creamy, sweet, and nutty flavors. Featuring velvety whipped sweet potatoes enriched with butter, cream, and a touch of cinnamon and vanilla, this dish is as comforting as it is luxurious. The casserole gets a delightful crunch and caramelized depth from golden, maple-coated toasted walnuts, making every bite an irresistible balance of texture and taste. Ready in just over an hour, this crowd-pleasing side dish is perfect for Thanksgiving or any festive gathering. Whether you're a fan of classic sweet potato casserole recipes or looking for a twist, this dish is sure to impress your guests and bring warmth to your table.
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 6 tablespoons unsalted butter
- 0.5 cup heavy cream
- 0.25 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon salt
- 1 cup walnuts
- 1 teaspoon olive oil
- 2 tablespoons maple syrup
Instructions
Preheat your oven to 375°F (190°C).
Peel the sweet potatoes and chop them into large chunks.
Place the sweet potato chunks in a large pot, cover them with water, and bring to a boil. Cook for 15-20 minutes or until the potatoes are tender.
While the potatoes are boiling, prepare the walnuts. Spread the walnuts onto a baking sheet and toss them with olive oil and a pinch of salt. Toast in the preheated oven for 7-10 minutes, checking often to prevent burning.
Once toasted, remove the walnuts from the oven and toss them with maple syrup to coat evenly. Set aside to cool.
Drain the cooked sweet potatoes and place them in a large mixing bowl.
Add the unsalted butter, heavy cream, brown sugar, cinnamon, vanilla extract, and salt to the bowl with the sweet potatoes.
Using a hand mixer or whisk, whip the sweet potato mixture until smooth and creamy.
Transfer the whipped sweet potatoes to a lightly greased 9x13-inch baking dish and smooth the top with a spatula.
Sprinkle the toasted walnuts evenly on top of the whipped sweet potato mixture.
Bake the casserole in the preheated oven for 20-25 minutes or until heated through and the top is slightly golden.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 18.5 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 99 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
