Sweet Potato Casserole with Brown Butter Walnut Crust

This Sweet Potato Casserole with Brown Butter Walnut Crust brings a fresh twist to a beloved classic. If you’re a fan of the traditional sweet potato casserole but are looking for something a bit more sophisticated, this recipe is perfect. By adding brown butter and crunchy walnuts, this dish gains an elevated depth of flavor, making it stand out on any holiday table or cozy family gathering.

The magic begins with tender sweet potatoes, which are mashed to perfection and infused with a touch of vanilla, cinnamon, and maple syrup. These simple yet flavorful ingredients keep the casserole naturally sweet, and adding a little vanilla brings out even more warmth. The real game-changer, however, is the brown butter. It gives the casserole a subtle, nutty richness that complements the sweetness of the potatoes, adding a layer of comfort and warmth you didn’t know you were missing.

On top, a walnut crust adds the perfect contrast. Walnuts, with their natural earthy crunch, mix with a hint of brown sugar and sea salt, balancing out the creamy filling. When baked, this crust turns beautifully golden, creating a delightful texture in every bite.

This easy-to-follow recipe comes together in just a few steps, making it ideal for beginners and seasoned cooks alike. And while it’s a natural fit for the holiday season, the cozy flavors are so irresistible, you might find yourself making it all year long!

Perfectly suited for Thanksgiving or any family meal, this Sweet Potato Casserole with Brown Butter Walnut Crust will be a hit on your holiday table. Prepare for everyone to ask for the recipe!

INGREDIENTS

Sweet Potato Filling:
4 Large Sweet Potatoes, peeled and cubed
3 tbsp Butter
1/3 cup Whole Milk
1/4 cup Maple Syrup
1 tsp Vanilla Extract
1/2 tsp Ground Cinnamon
1/4 tsp Sea Salt

Brown Butter Walnut Crust:
1/2 cup Walnuts, chopped
1/4 cup All-Purpose Flour
3 tbsp Butter, browned
1 tbsp Brown Sugar
Pinch of Sea Salt

INSTRUCTIONS

1. Prepare the Sweet Potatoes: Preheat the oven to 375°F (190°C). Boil or steam Sweet Potato cubes until soft, about 15 minutes. Drain and place in a large mixing bowl.

2. Mash and Flavor: Add Butter, Whole Milk, Maple Syrup, Vanilla Extract, Cinnamon, and Sea Salt to the sweet potatoes. Mash until smooth and creamy, then spread the mixture evenly in a greased 9×13-inch baking dish.

3. Make the Brown Butter: In a small saucepan, melt the Butter over medium heat. Continue cooking until it turns a golden-brown color with a nutty aroma, about 2-3 minutes. Remove from heat.

4. Prepare Walnut Crust: In a bowl, combine Walnuts, All-Purpose Flour, Brown Butter, Brown Sugar, and Sea Salt. Mix until it forms a crumbly topping.

5. Assemble and Bake: Sprinkle the Brown Butter Walnut Crust evenly over the Sweet Potato filling. Bake for 25-30 minutes or until the top is golden and crispy.

6. Serve: Let the casserole cool slightly before serving. Enjoy the creamy sweet potato with a warm, buttery walnut crunch in every bite!

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