Fall Fare: Sweet Potato Casserole with Candied Brown Sugar Walnuts

It's fall! The leaves are changing, and the air is getting crisp! Autumn is my favourite season, which is made even better by the incredible range of seasonal produce that I can find at my local market. Fall encourages me to introduce heartier vegetables to my table, like the mighty sweet potato! Which brings me to Thanksgiving.

Thanksgiving is right around the corner! After a lot of thought, I have finally settled on my Thanksgiving dinner menu. I’ve noticed that it is very easy to decide on the main events (turkey and pumpkin pie, obviously!), but the sides often become an afterthought. However, sides also play an important role in holiday meals, and can seriously augment the flavour of the meal if selected carefully!

Fear not, you who have yet to choose a superb side! I tried a great side at a previous holiday event that I have recently replicated for my Thanksgiving menu. Sweet Potato Casserole brings all of the goodness of fall flavours, but is made with simple ingredients and is very straight forward to make. It can also be made a day in advance and heated up before your meal, freeing up your time (and your oven) on the day-of, hopefully allowing you time to relax with friends and family! I spiced up the recipe a little bit by adding candied brown sugar walnuts for an extra layer of sweetness and crunch. Just try and eat only one bite!

Sweet Potato Casserole with Candied Brown Sugar Walnuts

Serves 4

Time: Approximately 2 hours

  

Ingredients

• 3 large sweet potatoes
• 1/2 cup cream (I used whipping cream)
• 1 egg, slightly beaten
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground pepper
• salt, a pinch
• 1 tablespoon of butter, melted
• 2 to 3 tablespoons of olive oil

Candied Brown Sugar Walnuts (Adapted from here)

• 1 cup of walnuts, halved
• 2 tablespoons of butter
• 1/4 cup of brown sugar
• 1 teaspoon of cinnamon

Instructions

1. Preheat your oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
2. Cut the sweet potatoes into medium sized pieces, keeping the skin on. Toss with olive oil, and place on the baking sheet. Roast the potatoes for approximately 45 minutes, or until tender.
3. While the potatoes are roasting, prepare the walnuts. Lightly toast the walnuts in a pan on medium-low for approximately 3-5 minutes, constantly stirring. Be careful not to burn them. Add 2 tablespoons of butter, and allow it to melt in the pan. Add the brown sugar and cinnamon and allow the sugar to dissolve. Coat the walnuts with the mixture, and then transfer to an additional baking sheet lined with parchment. Allow to cool.
4. When the sweet potatoes are fully tender, allow to partially cool, approximately 10-15 minutes. Scoop out the potatoes from their skin and transfer to a large bowl. Use a potato masher to mash the potatoes.
5. Add the cream, egg, and butter to the potatoes and continue to mix. Then add the nutmeg, pepper, and salt. Mix again and transfer to a lightly greased dish. Top with the walnuts.
6. Cook the casserole at 350 degrees for approximately 35-45 minutes, or until the sweet potatoes lightly brown.

Happy Thanksgiving!