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Mashed Sweet Potato Casserole

We love this mashed sweet potato casserole with all the crunchy, sweet, buttery topping you can handle. 
Course Side Dish
Cuisine American
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Calories 367kcal
Author Rachel Ballard

Ingredients

For the mashed sweet potatoes

  • 8 medium sweet potatoes unpeeled (about 3 cups after mashing)
  • 2 tablespoons butter melted
  • pinch salt
  • 4 tablespoons milk or half and half enough to thin the potatoes just a bit
  • 1 tablespoon light brown sugar packed

For the topping

  • 1/2 cup light brown sugar packed
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 3 tablespoons butter cold
  • 1/4 cup chopped walnuts

Instructions

  • Preheat the oven to 350. 
  • Place the unpeeled sweet potatoes on a baking sheet and bake until soft all the way through--about 30 minutes. Set aside to cool until you can handle them but still warm--about 5 or 6 minutes.
  • When cool enough to handle, peel the skins off and transfer the potatoes to a medium bowl. Add the melted butter, salt, half and half and brown sugar. Blend with a hand mixer or mash by hand until smooth--about 3 minutes. 
  • Transfer the potatoes to your 8x8 dish. Set aside. In the same bowl, add the brown sugar, granulated sugar, cinnamon, salt and cold butter. Using two forks or your hands, break the butter up until it is about the size of peas. Add the nuts and toss to mix. 
  • Sprinkle the topping over the potatoes and bake until the topping is crispy: 25 to 30 minutes. 

Nutrition

Calories: 367kcal