As seen on WKTV NEWSChannel 2 Friday, November 8, 2013
Sweet potatoes are a staple at the grand Thanksgiving Day feast, but why not make them ultra special by topping with a caramelized walnut mixture.
The ultimate in sweet potato goodness, this savory side dish is easy to prepare and perfect for both children and adults. The combination of cinnamon-spiced, sugared walnuts with sumptuous mashed sweet potatoes will complement the other Thanksgiving dishes.
And you can prepare the mashed sweet potatoes mixture up to two days in advance and store, covered, in the fridge. When ready to bake, make the sugared walnuts mixture and sprinkle over potato mixture. This classic Anchor Hocking Oven Basics 2 quart covered casserole makes clean up a snap since it can go right in the dishwasher.
When it comes to honoring tradition with familiar favorites, this recipe will ensure the Thanksgiving celebration is just a little sweeter.
MASHED SWEET POTATOES WITH SUGARED WALNUTS
MASHED SWEET POTAOTES
4 medium sweet potatoes, peeled and coarsely chopped
Nonstick cooking spray
1/4 cup (1/2 stick) butter
3 tablespoons packed brown sugar
1 teaspoon cinnamon
1/4 cup milk
1 teaspoon vanilla
Salt and pepper to taste
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter, melted
1 cup chopped walnuts
For mashed sweet potatoes, place sweet potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat; cover loosely, and gently boil until tender, 10 to 15 minutes. Drain. Preheat oven to 350 degrees. Lightly coat a 2-quart casserole with nonstick cooking spray. For mashed sweet potatoes, place cooked sweet potatoes in a large bowl. Add 1/4 cup butter, 3 tablespoons brown sugar, 1 teaspoon cinnamon, milk, and vanilla; mash until almost no lumps remain. Season with salt and pepper; transfer to prepared casserole.
For sugared walnuts, in a small bowl combine 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and 3 tablespoons melted butter. Stir in walnuts. Sprinkle over potato mixture; bake until potato mixture is set and walnut mixture has browned, 35 to 40 minutes. Makes 8 servings.
Thanks to Anchor Hocking for providing photography and bakeware
A whole new twist on sweet potatoes!
Always room for tweaking with tradition. Happy Thanksgiving!
I love the idea of sugared walnuts on the sweet potato casserole…very clever! I will definitely try this method next time I make this dish. Thanks so much!
They really do complement the sweet potatoes deliciously. Enjoy!
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Glad you like it. Happy weekend! 🙂
These were just declared the “Best Sweet Potatoes he every tasted” by my husband who was very reluctant to give up his marshmallow covered favorite on Thanksgiving. Even my sister who by-passes sweet potatoes altogether, raved and took leftovers home. Only change I made was to leave out the cinnamon in the potatoes as I had put a little extra in the topping. Thanks so much for this “keeper.”
You’re welcome. Glad to know they were a hit. Happy holidays!
Do you happen to know the nutritional values on this? We are making it for dinner tonight. Thank you!
So sorry, do not have the values available. Enjoy! 🙂
I made this for thanksgiving and am going to make it again this weekend. I love how it’s not too sweet like other recipes. The walnuts add texture which was nice. I split the milk in half and added heavy cream for a creamier flavor which worked well. Love this recipe!!!
So glad you liked the recipe! Thanks for letting me know. 🙂 Here’s to happy cooking. Cheers!