Sweet Potato Casserole with Hazelnut Crumble

Sweet Potato Casserole with Hazelnut Crumble
Recipe Info - Skill Level
Recipe Info - Serving Size
12 servings, 1/2 cup per serving
Recipe Info - Prep Time
15 min
Recipe Info - Cook Time
40 min
For a great side dish that doesn’t taste like dessert, we opted for less sugar and less butter. We also swapped out marshmallows for a crunchy hazelnut crumble topping. The topping plays up the natural flavor of this superfood!


Step 1

Preheat oven to 350° F. Spray 2-quart casserole dish with cooking spray.

Step 2

Place potatoes in large saucepan; cover with water. Bring to a boil. Reduce heat to medium-low; cook for 15 to 20 minutes or until fork tender. Drain; return to saucepan or mixing bowl and cool for 5 minutes.

Step 3

Add granulated sugar, Coffee mate natural bliss Creamer, 3 tablespoons melted butter and salt to saucepan with sweet potatoes. With handheld mixer, beat until smooth. Add eggs; beat until incorporated. Pour mixture into prepared casserole dish.

Step 4

Combine nuts, brown sugar and flour in medium bowl; stir in 1 tablespoon butter. Sprinkle over top of casserole.

Step 5

Bake for 25 to 30 minutes or until heated through and bubbly. Remove from oven.

Step 6

Preheat broiler. Broil casserole for 30 seconds or until top starts to brown. Cool slightly before serving.

Cook’s Tip:

To toast hazelnuts, place in a dry skillet over medium heat, shaking pan or stirring occasionally, for 10 minutes or until fragrant. While nuts are still warm, wrap them in a kitchen towel and rub vigorously to remove the skins. It’s okay if a few skins cling to the nuts.


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