Baked Sweet Potato Recipe with Toasted Walnut Crumble

Sweet potatoes and cooler weather go hand-in-hand, that’s why this baked sweet potato recipe is coming in hot at the perfect time of year. Make this casserole up for Thanksgiving, Christmas, or just as a side dish (or main course) that everyone will not get enough of. 

Why you’ll love this baked sweet potato recipe: 

• Easy: Prep this baked sweet potato recipe in only 15-minutes and have it on the table in just shy of 1.5 hours
• Seasonal: This recipe is great for the holiday season. It can be an awesome vegetarian side dish or main course, and the rest of the family, no matter what their dietary preference will also love it 
• Versatile: Make this recipe your own by adding different spice combinations

Ingredient Notes: 

Sweet Potatoes: Not only are they delicious but sweet potatoes are nutrient-dense, and are high in fiber, and antioxidants. 

Walnuts: Utilize whatever nuts you want in this crumble, however, walnuts, and pecans are going to be the best. Walnuts have a wealth of the good kind of fat and they are high in omega-3 fatty acids. 

Apples: Replace the gala apple with your choice of apple here! Apples give a pop of fall flavor and sweetness to this recipe. It’s so good!

How do you make this baked sweet potato recipe? 

1. Preheat oven to 400F and set aside a 9×13 in casserole dish.
2. Thinly slice yellow onions.
3. Heat a small pot over medium-high, add 2 tbsp of olive oil. Add the yellow onion slices, stirring every 2 – 3 minutes.
4. After 5 – 10 minutes, once the heat is strong and the onions start to brown, turn the heat to medium-low. Stir every 2 – 3 minutes, allowing the onions to evenly caramelize. This should take about 20 minutes. 
5. Transfer onions to a small bowl. Set aside. 
6. Peel the sweet potatoes and thinly slice using a sharp knife or mandolin. Set into a large bowl.
7. Add the olive oil, salt, pepper, garlic powder, and umami powder into the bowl and mix until evenly coated. 
8. Core and thinly slice the gala apple, set aside.
9. Arrange the thin slices of sweet potato in the casserole dish length-wise. 
10. In groups of 4 or 5 pieces, add gala apple slices sporadically into the sweet potato arrangement. 
11. Bake for 30 minutes, until slightly soft.
12. As the sweet potatoes bake, prepare the toasted walnut crumble.
13. Finely chop the walnuts & slices of bread separately until it is pea-sized or resembles coarse sand.
14. Transfer the chopped walnuts & bread into a medium-sized bowl. 
15. Add the olive oil, salt, and pepper. Mix until combined.
16. Transfer the crumble to a pan over medium-high heat, toasting until fragrant and slightly golden. This may take about 6 – 8 minutes. 
17. Again, place the crumble back into a bowl. Set aside.
18. After the sweet potatoes have baked for 30 minutes, remove them from the oven and evenly spread the caramelized onion and butter on top. 
19. Bake for another 20 minutes to allow the juices to soak in. 
20. Remove from oven again, adding the toasted walnut crumble and drizzling the maple syrup over the top.
21. Bake for another 10 minutes.
22. Garnish with fresh thyme or desired herbs.

Expert Tips & FAQ: 

What should I serve this with? Serve with fresh sour cream or vegan sour cream. 

Seasoning: If you’re feeling adventurous, add any of your favorite spice blends to the sweet potatoes! Use more holiday herbs, add spicy seasonings, or sweeten with more maple syrup!

How do I store this dish? Store fridge in a tightly sealed container for 5 – 7 days.

What should I make with this? Use this as a side to your turkey, ham, or vegan main course on Thanksgiving or Christmas. 

Other holiday recipes you’ll love: 

• Vanilla Chai Cinnamon Buns
• Creamed Corn Recipe
• Gluten-Free Stuffing
• Vegan Cabbage Rolls

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5 from 1 vote

This delicious baked sweet potato recipe is perfect for Thanksgiving or the holiday season. It'll please the vegetarians in your fam, and everyone else because it's so darn good!

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Vegan Appetizers, Vegan Meals

Cuisine American-Inspired

Servings 8 -10

Calories 251 kcal

Ingredients

  

1x2x3x

• 3 medium/large sweet potatoes
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp umami powder optional
• 1 gala apple
• 2 ½ - 3 medium yellow onions
• 2 tbsp butter or vegan butter
• 3 tbsp maple syrup

For the crumble:

• 1 ½ cup finely chopped walnuts
• 1 tbsp olive oil
• 2 slices bread
• Pinch salt
• Pinch pepper

Instructions

 

• Preheat oven to 400F and set aside a 9x13 in casserole dish.
• Thinly slice yellow onions.
• Heat a small pot over medium-high, add 2 tbsp of olive oil. Add the yellow onion slices, stirring every 2 – 3 minutes.
• After 5 – 10 minutes, once the heat is strong and the onions start to brown, turn the heat to medium-low. Stir every 2 – 3 minutes, allowing the onions to evenly caramelize. This should take about 20 minutes. 
• Transfer onions to a small bowl. Set aside. 
• Peel the sweet potatoes and thinly slice using a sharp knife or mandolin. Set into a large bowl.
• Add the olive oil, salt, pepper, garlic powder, and umami powder into the bowl and mix until evenly coated. 
• Core and thinly slice the gala apple, set aside.
• Arrange the thin slices of sweet potato in the casserole dish length-wise. 
• In groups of 4 or 5 pieces, add gala apple slices sporadically into the sweet potato arrangement. 
• Bake for 30 minutes, until slightly soft.
• As the sweet potatoes bake, prepare the toasted walnut crumble.
• Finely chop the walnuts & slices of bread separately until it is pea-sized or resembles coarse sand.
• Transfer the chopped walnuts & bread into a medium-sized bowl. 
• Add the olive oil, salt, and pepper. Mix until combined.
• Transfer the crumble to a pan over medium-high heat, toasting until fragrant and slightly golden. This may take about 6 – 8 minutes. 
• Again, place the crumble back into a bowl. Set aside.
• After the sweet potatoes have baked for 30 minutes, remove them from the oven and evenly spread the caramelized onion and butter on top. 
• Bake for another 20 minutes to allow the juices to soak in. 
• Remove from oven again, adding the toasted walnut crumble and drizzling the maple syrup over the top.
• Bake for another 10 minutes.
• Garnish with fresh thyme or desired herbs.
• Serve immediately.

Notes

Replace gala apple with the desired choice.

Replace walnuts in the crumble with pecans or desired nuts.

Serve with fresh sour cream or vegan sour cream. 

If you’re feeling adventurous, add any of your favorite spice blends to the sweet potatoes! Use more holiday herbs, add spicy seasonings, or sweeten with more maple syrup!

Store fridge in a tightly sealed container for 5 – 7 days.

Nutrition

Serving: 10 | Calories: 251kcal | Carbohydrates: 19g | Protein: 4.5g | Fat: 19g | Saturated Fat: 2.2g | Polyunsaturated Fat: 10.2g | Sodium: 319.1mg | Fiber: 3.4g | Sugar: 10g

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