Sweet Potato Walnut casserole by Chef Anirudh Amim- Chef de Cuisine, JW Marriott Hotel Bengaluru

Sweet Potato Casserole with walnut Casserole

Ingredients

Sweet potatoes – 600gm 

Butter – 30gm 

Vanilla scraping – 5 gm 

Milk – 90ml 

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Topping

Refined flour – 30gm 

Brown sugar – 60gm

Butter – 30gm

Ground cinnamon – 2.5gm  

Toasted chopped walnuts – 100gm 

Instructions

Boiled peeled and cubed sweet potatoes in water until very tender. Transfer to a big bowl.

Add butter, vanilla, and milk. Mash or whisk sweet potatoes until smooth. Transfer to an 8-inch diameter casserole dish.

In a bowl, combine flour, brown sugar, butter, and cinnamon. Rub butter with the other ingredients between your palms until it resembles coarse breadcrumbs. Stir in walnuts.

Sprinkle topping over sweet potato mixture.

Bake in a preheated 180˚C oven for 30 minutes or until heated through and topping is lightly brown.

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