Sweet Potato Casserole with Walnuts and Brown Sugar
Sweet potato casserole made a little bit lighter with a walnut brown sugar topping.
Servings: 8
Ingredients
Filling
- 4 large sweet potatoes peeled and cubed
- 1 tbsp maple syrup
- 1 tbsp butter
- 1/2 cup milk
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp salt
Crumble topping
- 1/2 cup rolled oats
- 1/3 cup white whole wheat flour can sub regular flour or whole wheat
- 1/4 cup brown sugar
- 1/2 cup walnuts chopped
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup butter diced
Instructions
- Preheat the oven to 350 degrees.
- Boil a large pot of water and add sweet potatoes. Boil on high heat until sweet potatoes are fork tender, about 10-15 minutes.
- Drain the sweet potatoes well and add the rest of the filling ingredients to the pot (maple syrup, butter, milk, vanilla, cinnamon, and salt). Using a handheld mixer or potato masher, combine the ingredients well and mash potatoes until smooth.
- Next, make the crumble topping in a medium sized bowl. Add rolled oats, white whole wheat flour, brown sugar, walnuts, cinnamon, salt and butter.
- Combine very well (I prefer to use clean hands to thoroughly incorporate the butter) until the topping has a crumbly "wet sand" consistency.
- Next, add the sweet potato mixture to a large casserole dish that's been sprayed or coated with oil or butter and smooth the top with a silicone spatula.
- Add the crumble mixture evenly to the top of the sweet potato mixture.
- Bake for 30-40 minutes until topping is golden brown. Enjoy!
