Korean Sweet Potato Casserole with Brown Sugar Walnut Topping
Korean sweet potatoes give this casserole a denser, naturally sweeter filling that mashes smooth without turning watery. Condensed and evaporated milk do the sweetening, and a brown sugar walnut crumble bakes on top. Ready in about an hour, and you can assemble it a day ahead.
Servings: 8 people
Calories: 334kcal
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, milk, cinnamon, nutmeg, salt, vanilla extract, and melted butter. Stir until everything is combined.2 large Korean Sweet Potatoes, ½ cup Condensed Milk, 1 Egg, ½ cup Evaporated milk, ½ teaspoon Cinnamon, ¼ teaspoon Nutmeg, 2 teaspoon Vanilla Extract, 3 tablespoon Butter, ½ teaspoon Salt
- 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.⅓ cup All-Purpose Flour, ⅓ cup Dark Brown Sugar, ½ cup Butter
- Assemble the Casserole: Spread the sweet potato mixture into a greased casserole dish. Evenly sprinkle the walnut topping over the top.1 cup Walnuts
- 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
Korean sweet potatoes. Look for purple skin and pale yellow flesh at H Mart, 99 Ranch, or most Asian markets. Trader Joe's and Whole Foods sell the same thing labeled Japanese sweet potato or murasaki. Purple-fleshed varieties like Okinawan and Stokes are a different vegetable and will change both the color and the texture.
Adjusting the mash. Goguma is drier than orange sweet potatoes, so add the evaporated milk gradually and stop when the mash is thick but spreadable, closer to soft mashed potatoes than to batter. If it's too stiff to spread, add more a splash at a time.
Less sweet version. Cut the condensed milk by half. The potatoes carry enough sugar on their own that the filling still tastes finished, and the topping keeps its full sweetness either way.
Make ahead. Assemble the filling in the dish up to 2 days ahead and refrigerate. Store the topping separately at room temperature and add it right before baking, or it draws moisture and bakes soft instead of crumbly. A cold casserole needs about 10 to 15 extra minutes in the oven.
Marshmallow topping. Skip the crumble, bake the casserole alone for 20 minutes, then scatter mini marshmallows over the top and return it to the oven for 5 to 10 minutes until puffed and browned. Added at the start they burn before the filling is set.
Storage. Fridge up to 4 days in an airtight container. Freezes up to 2 months, baked or unbaked, though unbaked gives a better result: freeze the filling without the topping, thaw overnight in the fridge, then top and bake with about 10 extra minutes.
Nutrition
Calories: 334kcal | Protein: 8.3g | Fat: 21.5g | Saturated Fat: 7.8g | Sodium: 2538mg | Potassium: 415mg | Fiber: 2.3g | Sugar: 17.6g | Calcium: 107mg | Iron: 1mg
