Honey Walnut Sweet Potato Casserole

Sweet potato casserole is a Thanksgiving favourite for a reason. It’s cozy, comforting, and brings just the right balance of sweet and savoury to the holiday table. This Gluten Free Honey Sweet Potato Casserole takes the classic dish up a notch with creamy mashed sweet potatoes sweetened naturally with BeeMaid Honey, then topped with a crunchy, nutty layer that bakes to golden perfection. Rich, wholesome, and made without gluten, it’s a crowd-pleasing side that everyone can enjoy, making it a must-have for your festive feast.

Gluten Free

Vegetarian

Watch Tutorial

Ingredients

Casserole

1/4 Cup

BeeMaid Honey

3 Tbsp

Butter

Eggs

4-5

Medium Sweet Potatoes (peeled and chopped)

1 Tsp

Vanilla Extract

1/2 Tsp

Cinnamon

1/2 Tsp

Nutmeg

1 Tsp

Salt

Honey Walnut Topping

2 Tbsp

BeeMaid Honey

1/2 Tsp

Salt

1/2 Tsp

Cinnamon

1/2 Cup

Walnuts (roughly chopped)

Directions

Lightly grease a 13 inch casserole dish or pan and set aside. Preheat your oven to 375F.
In a large pot, submerge the chopped sweet potatoes fully in water. Turn the heat to high and bring the water to a boil. Once simmering, reduce heat to low and cover, allowing them to simmer for approximately 25 minutes until soft and tender.
Drain the water from the potatoes and allow to cool for 5 minutes. Mash in the same pot. For a smooth and creamy consistency, transfer the pre-mashed potatoes into a large mixing bowl and beat on low with a hand mixer.
Add the BeeMaid Honey, eggs, milk, vanilla extract, spices and salt to the sweet potato mixture and stir until well combined and a thick consistency is formed. Transfer the mixture into the casserole dish.
In a separate small bowl add in the walnuts, BeeMaid Honey, cinnamon and salt. Toss with a spoon until the nuts are fully coated. Sprinkle the nut mixture evenly over top of the casserole.
Bake in the oven for 30-35 minutes.
Add an additional drizzle of BeeMaid on top and serve!