Maple Walnut Sweet Potato Casserole
A hearty, lightly sweet casserole that pairs creamy mashed sweet potatoes with crunchy walnuts and a drizzle of maple. It’s comforting without being heavy, and it works beautifully as a side dish or a gentle main in a casual meal.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/4 cup milk (dairy or plant-based)
- 2 tablespoons maple syrup
- 1/4 cup chopped walnuts
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- Optional pinch of nutmeg or allspice for extra warmth
Instructions
- Preheat your oven to 375°F (190°C). If you’re using a baking dish, give it a light spray with nonstick spray or a quick wipe of butter.
- Boil or steam the cubed sweet potatoes until they’re very tender, about 12 to 15 minutes. You should be able to pierce them easily with a fork.
- Drain them well, then return to the pot. Add butter, milk, maple syrup, vanilla, and salt. Mash until smooth and creamy. If you like a bit more texture, you can leave a few small lumps—your call.
- Stir in the cinnamon and, if you’re using it, a pinch of nutmeg or allspice. Taste and adjust a tad more maple or salt if needed.
- Spread the mashed sweet potatoes into a shallow baking dish. Sprinkle the chopped walnuts evenly on top.
- Bake for about 15 minutes, until the walnuts are lightly toasted and the casserole is heated through. If you’d like extra browning, switch to broil for 1–2 minutes, watching carefully so they don’t burn.
- Let it rest for a few minutes before serving. The flavors settle nicely as it cools a touch.