Sweet Potato is a versatile side dish.  This Sweet Potato Casserole with Walnuts boosts the flavour with a crunchy topping loaded with brown sugar, nuts and a touch of cinnamon.  

You could increase the pleasure for your taste buds by drizzling each serving with pure maple syrup.

This recipe yields 10 servings of deliciousness.

Enjoy the flavour combinations and textures in every bite!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin I poked each sweet potato several times with a fork and then put them in the microwave.  I used 5 large sweet potatoes.

To calculate cooking time allow five minutes for the first one and add 1 minutes for each sweet potato.  I wanted them a little firm to cube later so 10 minutes was perfect.

Before removing the sweet potatoes from the microwave I poked them with a fork to make sure they were cooked through.  Then I cut the ends off to let some heat out.

While the sweet potatoes cooled a bit I prepared the topping.

I dumped chopped walnuts, brown sugar, Bob’s Red Mill 1 to 1 Gluten Free Baking Flour and some softened butter into a mixing bowl.

Then I used a fork to combine the ingredients until crumbly.

Next I used a fork to peel the sweet potatoes.

After peeling the sweet potatoes I cubed them and transferred the cubes to a large mixing bowl.

Next I added some brown sugar, softened butter and ground cinnamon to the sweet potatoes in the mixing bowl.

Using a large wooden spoon I stirred all the ingredients together before greasing a large casserole dish.

I scraped all the sweet potato mixture into the greased casserole dish.

Then I sprinkled the prepared topping on top of the sweet potatoes.

I put the casserole dish into a preheated 375F oven for 40 minutes or until the topping was golden brown.

Once cooked I removed the casserole from the oven.

I let it cool for a few minutes before serving.

This hearty casserole is a colorful dish to serve at Thanksgiving.   

Sweet Potato Casserole with Walnuts is a delicious side dish that is loaded with flavour.  The crispy brown sugar topping loaded with nuts provides a sweetness that will have everyone choosing to eat their vegetables. 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Side Dishes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Sweet Potato Casserole with Walnuts:

• 5 large sweet potatoes, cubed
• 1/4 cup brown sugar
• 1/4 cup butter, softened
• 1 tsp ground cinnamon
  Topping:
• 1 cup chopped walnuts
• 1 cup brown sugar
• 1/2 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1/3 cup butter, softened

How to Make Sweet Potato Casserole with Walnuts:

1. Preheat oven to 375F and spray a large casserole with cooking spray.
2. Cook sweet potatoes in microwave on high power. Calculate 5 minutes for one potato and add 1 minute for each.  I used 5 potatoes so I cooked them for 10 minutes.
3. Cut ends off sweet potatoes and allow them to cool while preparing topping.
4. For topping, dump the chopped walnuts, Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, brown sugar and softened butter into a small mixing bowl.
5. Blend together with a fork until crumbly.  Set aside.
6. Peel the sweet potatoes with a fork.
7. Cube the sweet potatoes and put them in a large mixing bowl.
8. Add softened butter, brown sugar and some ground cinnamon.
9. Scrape the sweet potatoes into the prepared casserole dish.
10. Sprinkle the topping over the sweet potatoes in the casserole dish.
11. Place in 375F oven for 40 minutes or until topping is golden brown.
12. Cool slightly before serving. 
13. Enjoy!

FAQS:

What should I serve with sweet potato casserole with walnuts?

How do I store sweet potato casserole with walnuts?

Storing sweet potato casserole with walnuts is relatively straightforward. Here’s a step-by-step guide on how to do it properly to ensure its freshness and safety:

1. Allow it to cool: Before storing the casserole, allow it to cool down to room temperature. Hot food can create condensation inside the storage container, which can lead to sogginess.

2. Choose the right container:

• If you plan to store it in the fridge for a few days, use an airtight container with a lid. Glass or plastic containers with sealing lids work well.
• If you plan to freeze it for longer-term storage, consider using a freezer-safe, airtight container or heavy-duty aluminum foil.

3. Portion if necessary: If the casserole is too large to be consumed within a few days, consider portioning it into smaller servings. This makes it easier to reheat and reduces the risk of waste.

4. Cover properly:

• If using an airtight container, ensure the lid is sealed tightly.
• If using aluminum foil, cover the casserole tightly, making sure it’s well sealed to prevent freezer burn.

5. Label and date: It’s a good practice to label the container or foil with the date it was made. This helps you keep track of freshness and ensures you use it within a reasonable time frame.

6. Refrigeration (short-term storage): If you plan to consume the casserole within 3-4 days, store it in the refrigerator. Place the airtight container in the refrigerator, keeping it away from raw meat and other items with strong odors. Consume within the recommended timeframe for best quality.

7.   Reheating: When you’re ready to enjoy your sweet potato casserole, follow these steps:

• For refrigerated casserole: Reheat in the oven at 350°F (175°C) until heated through or microwave individual servings.

By following these steps, you can safely store and enjoy your sweet potato casserole with walnuts without compromising its taste or quality.

Can I freeze sweet potato casserole with walnuts?

Yes, you can freeze sweet potato casserole with walnuts. Sweet potato casserole generally freezes quite well, and adding walnuts should not pose any issues. Here’s a simple guide on how to freeze sweet potato casserole with walnuts:

1. Prepare the Casserole: First, prepare your sweet potato casserole as you normally would, including the walnuts. Make sure it’s cooked and fully assembled.
2. Cool the Casserole: Allow the casserole to cool to room temperature. This step is essential to prevent condensation inside the container, which can lead to freezer burn.
3. Portioning: Decide whether you want to freeze the entire casserole or portion it into individual servings. Portioning can make it easier to reheat and serve later.
4. Packaging: Wrap the casserole or individual portions tightly with plastic wrap to prevent freezer burn. You can also use aluminum foil or freezer-safe containers with airtight lids.
5. Label and Date: Don’t forget to label the packaging with the date of freezing so you can keep track of how long it’s been in the freezer.
6. Freeze: Place the wrapped casserole or portions in the freezer. Make sure they are placed on a flat surface for even freezing.
7. Reheating: When you’re ready to enjoy the sweet potato casserole, remove it from the freezer and let it thaw in the refrigerator for several hours or overnight. Once thawed, you can reheat it in the oven or microwave, depending on your preference.

Keep in mind that freezing may slightly change the texture of the casserole, especially if it contains dairy or marshmallow toppings. The casserole should be safe to eat for several months when properly stored in the freezer, but for the best quality, try to consume it within 2-3 months.

Remember to always use freezer-safe containers and packaging materials to maintain the quality of your frozen sweet potato casserole.