Asian Sweet Potato Casserole

5 from 1 vote

This Asian Sweet Potato Casserole is a must-have holiday side dish! It’s creamy, rich, and topped with a buttery walnut-brown sugar crumble. It's easy to prepare and can be made ahead, making it ideal for busy holiday gatherings.

Prep Time25

Cook Time40

Total Time1 5

Course: Dessert, Side Dish

Cuisine: Asian

Servings: people

Calories: 334kcal

Author: Rose Sioson

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!

Notes

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.

Nutrition