Asian sweet potato casserole with Korean sweet potatoes gives you a smoother, richer filling without any extra work. They're denser than orange sweet potatoes, naturally sweeter, and they mash without getting watery.
Same buttery brown sugar crumble on top. Just a better base underneath.
If you've been cooking with them, you already know. They're the same ones I use for camote cue, and once you start, it's hard to go back.
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The first time I had sweet potato casserole at Ruth’s Chris, I immediately understood why people love it. That soft, rich sweet potato base with the crunchy topping felt like part holiday side dish, part dessert. After making it at home a few times, I started using Korean sweet potatoes, and now I honestly love the flavor even more.
They’re naturally sweet, smooth when mashed, and add a slightly chestnut-like flavor that gives this casserole a subtle Asian-inspired twist. It still feels familiar and comforting, just a little more unique.
Jump to:
- Why You'll Love This Recipe
- What is Korean Sweet Potato?
- Ingredients
- Substitution and Additions
- How To Make Asian Sweet Potato Casserole
- Variations
- What To Serve With This
- How to Store Leftovers
- Rose's Top Tips
- Recipe FAQs
- If You Love Sweet Potato, Try These Ube Recipes
- Did you try this recipe?
- Asian Sweet Potato Casserole
Why You'll Love This Recipe
This Asian sweet potato casserole has everything people love about the classic version, but with a slightly deeper, nuttier flavor from Korean sweet potatoes. The filling is smooth and creamy, and the buttery walnut brown sugar topping adds the perfect crunch.
It’s also a great make-ahead side dish for Thanksgiving, Christmas, or any big family meal. If you accidentally bought Korean sweet potatoes instead of regular ones, this is one of the best ways to use them.
What is Korean Sweet Potato?
Korean sweet potatoes, also called goguma, have purple skin and pale yellow flesh. Compared to the usual orange sweet potatoes, they’re a little drier, denser, and naturally sweeter, with a flavor that’s almost chestnut-like.
That makes them perfect for this casserole. They mash up beautifully and give the filling a richer flavor that makes this version feel a little different from the usual sweet potato casserole, in a good way.
Ingredients
Here's what you'll need:
- Korean Sweet Potatoes: Known for their sweet, nutty flavor and rich texture. You’ll need to peel and boil them before mashing.
- Condensed Milk: Adds sweetness and creaminess to the sweet potato mixture
- Egg: Helps bind the casserole and gives it a fluffy texture.
- Evaporated milk: For creaminess and richness.
- Cinnamon and Nutmeg: Warm spices that complement the potatoes.
- Salt: Balances the sweetness and enhances the flavors.
- Vanilla Extract: Adds a subtle fragrance.
- Butter: Rich and creamy, a key ingredient in both the casserole and topping.
Topping Ingredients:
- All-Purpose Flour: Gives structure to the topping.
- Brown Sugar: Adds sweetness and caramelized flavor.
- Butter: Makes the topping crispy and buttery.
- Walnuts (optional): I ran out of pecans so I'm using walnut to adds crunch and toasty, nutty flavor.
See recipe card for quantities.
Substitution and Additions
If you can’t find Korean sweet potatoes, regular orange sweet potatoes work just fine. The casserole will be softer and a little more classic in flavor, but still delicious.
You can use heavy cream instead of evaporated milk or half and half if you want a richer filling. For the topping, pecans are an easy swap for walnuts.
If you want more spice, add a little ginger or allspice. For a dairy-free version, use a plant-based butter and your favorite unsweetened dairy-free milk.
How To Make Asian Sweet Potato Casserole
- Prep the Sweet Potatoes: Peel and chop the Korean sweet potatoes into cubes. Boil in salted water until tender, about 15-20 minutes. Drain and mash until smooth.
- Make the Casserole Base: In a large bowl, mix the mashed sweet potatoes, condensed milk, egg, half and half, cinnamon, nutmeg, vanilla extract, and melted butter. Stir until everything is combined.
- Prepare the Topping: In a separate bowl, mix together the flour, brown sugar, and melted butter until it forms a crumbly mixture. Stir in the walnuts.
- Assemble the Casserole: Spread mixture into a greased casserole dish. Evenly sprinkle the walnut topping over the top.
- Bake: Preheat your oven to 350°F (175°C). Bake the casserole for 25-30 minutes, until the top is golden and bubbly.
- Serve: Let it cool slightly before serving, and enjoy the creamy, crunchy deliciousness!
Variations
- Marshmallow Topping: Swap out the walnut topping for a layer of mini marshmallows for an even sweeter, gooey finish.
- Pecan Topping: Use pecans instead of walnuts for a Southern-style twist on the classic casserole.
- Healthier Version: Use coconut sugar instead of brown sugar and replace butter with coconut oil for a lighter version.
What To Serve With This
This casserole goes really well with baked ham, roast chicken, turkey, or other holiday mains. It also fits nicely next to savory sides like green beans, mashed potatoes, dinner rolls, or mac and cheese.
If you want a full holiday-style spread, pair it with cranberry sauce, cornbread, and a fresh salad to balance the richness.
How to Store Leftovers
Store leftover sweet potato casserole in an airtight container in the fridge for up to 4 days.
To reheat, warm it in the oven at 350°F until heated through, or microwave individual portions for an easier option.
Rose's Top Tips
- Make Ahead: Prepare the casserole a day before your event and store it in the refrigerator. Just add the topping before baking!
- Perfect Texture: For extra smooth sweet potatoes, use food processor instead of mashing by hand.
- Balance the Sweetness: If you prefer a less sweet casserole, cut the condensed milk in half or skip it in the sweet potato mixture and keep it only for the topping.
Recipe FAQs
Korean sweet potatoes have purple skin and a firmer, nuttier, sweeter flesh compared to orange-fleshed sweet potatoes.
It’s typically served as a side dish, especially during holidays, but its sweet flavors make it almost dessert-like!
Yes, you can freeze the casserole after baking. Thaw it in the fridge overnight and reheat in the oven before serving.
If You Love Sweet Potato, Try These Ube Recipes
If you don't think this sweet potato casserole is a dessert, here's more option:
Did you try this recipe?
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Asian Sweet Potato Casserole
Equipment
- 1 Pie baking plate
Ingredients
- 2 large Korean Sweet Potatoes
- ½ cup Condensed Milk
- 1 Egg
- ½ cup Evaporated milk
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Salt
- 2 teaspoon Vanilla Extract
- ½ cup Butter melted
Topping Ingredients:
- ⅓ cup All-Purpose Flour
- ⅓ cup Dark Brown Sugar
- 3 tablespoon Butter cold
- 1 cup Walnuts chopped
Instructions
- Prep the Sweet Potatoes: Peel and chop the Korean sweet potatoes into cubes. Boil in salted water until tender, about 15-20 minutes. Drain and mash until smooth.
- Make the Casserole Base: In a large bowl, mix the mashed sweet potatoes, condensed milk, egg, half and half, cinnamon, nutmeg, vanilla extract, and melted butter. Stir until everything is combined.
- Prepare the Topping: In a separate bowl, mix together the flour, brown sugar, and melted butter until it forms a crumbly mixture. Stir in the walnuts.
- Assemble the Casserole: Spread the sweet potato mixture into a greased casserole dish. Evenly sprinkle the walnut topping over the top.
- Bake: Preheat your oven to 350°F (175°C). Bake the casserole for 25-30 minutes, until the top is golden and bubbly.
- Serve: Let it cool slightly before serving, and enjoy the creamy, crunchy deliciousness!
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