Sweet Potato Casserole with Brown Sugar Walnut Crumb Topping

Products Used
Sweet Potato Casserole with Brown Sugar Walnut Crumb Topping imperial


  • 3 pounds sweet potatoes
  • 1 1/2 cups Imperial Sugar Light Brown Sugar
  • 1 tablespoons corn starch
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups evaporated milk
  • 1 1/2 teaspoons lemon juice
  • 3 tablespoons butter for the topping


    • 1 cup chopped walnuts
    • 1/4 cup (1/2 stick) butter
    • 1/2 cup old-fashioned oats
    • 1/4 cup all-purpose flour (spoon and sweep method*)
    • 1/4 cup Imperial Sugar Light Brown Sugar


    1. Preheat over to 350°F.
    2. Peel and quarter sweet potatoes and cook in large pot of boiling water until tender.
    3. Drain and cool. In medium saucepan combine brown sugar, corn starch, salt, cinnamon, evaporated milk, and lemon juice.
    4. Bring to a boil, stirring constantly. Remove from heat and stir in butter.
    5. Cube potatoes and place in greased 8x12-inch casserole dish.
    6. Pour sauce over sweet potatoes. Bake for 15 minutes.
    7. Meanwhile, in a medium bowl, make topping by combining walnuts, butter, oats, flour, and brown sugar. Combine with finger or fork until it resembles a coarse meal.
    8. Remove sweet potatoes from oven, sprinkle topping evenly over top and return to oven for an additional 20 minutes. Remove from oven and serve.
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