If I’m not cooking Thanksgiving, I’m always in charge of bringing a dessert or side. So I am always trying out different sides to expand my repertoire. One of my favorite sides in the world is sweet potato casserole. Call me weird though, because I actually am not a huge fan of marshmallows on top. There’s no texture. So my version has a nutty glaze on top that is just like the top of a sticky bun.
It baked for 45 minutes to set everything and caramelize the sugar. Oh my goodness, this was such an incredible sweet potato casserole! The filling was so fluffy and flavorful. The topping took it just to the edge of dessert while not going over. Hope you all love it too, it’s a great last minute addition to the Thanksgiving menu! xoxo
Sweet potato casserole is such a classic and amazing Thanksgiving side. This version is amped up with a topping that tastes like sticky bun topping!
- 10 whole sweet potatoes peeled and cut into chunks
- 1/2 stick butter softened
- 10 tablespoons dark brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 pinch salt
- 1/2 cup milk
- 2 whole eggs
- 1 cup chopped walnuts
- 2/3 cup dark brown sugar
- 1/2 teaspoon cinnamon
- 1 pinch salt
- 5 tablespoons butter melted
- 1/2 teaspoon vanilla extract
- Transfer the peeled and cut sweet potatoes to a large pot and submerge them in cold water. Bring the pot to a boil and boil the sweet potatoes until they are fork tender for about 15 minutes or so. Drain them and dump them into a large mixing bowl. Add the butter and lightly mash them together with a fork. Then add the brown sugar, cinnamon, nutmeg, salt, milk and eggs. Use a hand mixer to whip them together thoroughly and make the mixture fluffy. Pre-heat the oven to 350 and get out a 9 x 13 baking dish. Spray it with cooking oil.
- Turn out the sweet potato mixture into the pan and spread it out evenly, smoothing out the top. Then make the easy topping. Stir the walnuts, brown sugar, cinnamon, salt, melted butter and vanilla together thoroughly in a bowl until it is a sticky glaze. Evenly pour it over the sweet potato mixture, using a spoon to spread it out thinly. Bake the casserole for 45 minutes, until completely set. Let it cool for a couple of minutes, then serve immediately! It can also be assembled ahead the day before, covered and then baked the day of.