We LOVE sweet potatoes in the Penner house, we really do.
We will eat them mashed, baked, roasted, fried, as chips… and if there are other ways we will eat them like that, too.
So at Thanksgiving I am always excited to make the sweet potato casserole.
This is my go to recipe: My Secret Weapon Sweet Potato Casserole.
But his year I wanted to do another variation, and it turned out great. I think it would be an impressive dish to bring to a get together (who doesn’t like salted caramel, right). And it is a pretty unique idea, so it’s a departure from the standard marshmallow topped casseroles.
I made the salted caramel sauce (recipe below) to go on the top, but it you want to streamline this process, just buy some already made caramel sauce and sprinkle a little bit of salt flakes on the top of the caramel after you drizzle it.
Let me know what you think about this recipe, or if you try any of my other Sweet Potato Recipes:
- My Secret Weapon Sweet Potatoes
- My Secret Weapon Sweet Potatoes Reboot
- Spicy Chipotle Sweet Potato Salad
- Sweet Potato and Chickpea Burgers with Curry Basil Aioli
- Cheesy Twice Baked Sweet Potatoes with Bacon
Salted Caramel Sauce
- 1 cup granulated white sugar
- 6 Tablespoons salted butter cut in to pieces
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- Heat the sugar in a medium saucepan over medium heat, you will need to constantly stir this so it will not burn
- Melt sugar until it turns liquid and reaches a light honey/amber color. Note, this can happen quickly, make sure it doe not get too brown.
- When the sugar is melted and brown add in the butter. It will bubble.
- Stir the butter into the sugar mixture until completely melted
- Slowly drizzle in cream while whisking
- Boil for 1 minute. Reduce heat slightly if it over boils.
- Remove from the heat and add salt.
- Allow to cool.
- After cooling, store caramel in a canning jar or other glass jar with lid for up to 2 week.
- Make sure to warm it prior to using.
Salted Caramel Sweet Potato Casserole
15 minPrep Time
30 minCook Time
45 minTotal Time
- 4 Cups Mashed Sweet Potatoes
- 1/2 cup white sugar
- 1/4 cup melted butter (I used salted)
- 1/3 cup milk
- 2 beaten eggs
- 1 tsp vanilla
- 1/4 cup cold butter, cut into small pieces
- 1/2 cup flour (can use your favorite gluten free)
- 1/2 white sugar
- 1 Cup chopped walnuts or pecans
- Preheat oven to 350 degrees
- Combine the mashed sweet potatoes, sugar, melted butter, eggs, milk and vanilla in a medium bowl and mix with a spoon
- Pour into an 11 x 7 x 1.5 casserole dish (I never grease it- but I doubt to would hurt if you wanted to).
- Set aside.
- Cut cold butter into flour and sugar until it has the consistency of small peas. Add in walnuts and stir to combine. This has a crumble topping type consistency.
- Sprinkle the topping onto the sweet potato mixture and bake at 350 degrees for 25-30 minutes.
- Cool for few minutes and then serve with drizzled salted caramel sauce. (I used around 1/4 cup total)
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