Sweet Potato Casserole with Macadamia Nut Topping

This sweet potato casserole was created as part of a sponsored post for Central Market.  All thoughts and opinions are my own.

My favorite holiday is right around the corner and I can’t wait!  I love everything about Thanksgiving: family all around, delicious smells emanating from the kitchen, warm cider in our mugs, and a menu that tops every other day of the year!  This sweet potato casserole with macadamia nut topping will be on our Thanksgiving menu and if you’re looking for a twist on your regular sweet potato recipe, add it to yours too!

Central Market has everything you need to make the holiday season spectacular!  It’s a favorite for foodies, isn’t it?  I love just walking through the aisles, taking it all in.  And if you love good food but don’t want to make it all from scratch, the Central Market Holiday Hotline is the perfect alternative.  You can order ready to heat and serve meals, sides, desserts, and more.  

If you just need a bit of help, Central Market’s got you covered there as well.  Central Market has a team of experts {foodies, certified wine and cheese experts, executive chefs, and in-house bakers} that can answer all your questions and help you find what you need to make that dish you’ve been creating in your head!

I popped in to Central Market to get all the ingredients for this sweet potato casserole.  Ready to get cooking?  For the casserole, you’ll need

6 medium sweet potatoes

1/2 cup brown sugar

2 eggs

1 teaspoon vanilla

1/2 cup milk

6 tablespoons butter, and

15 stalks fresh thyme, stripped from the stalks.

For the streusel topping, you’ll need

1/2 cup brown sugar

1/3 cup flour

1/2 cup butter, and

1 cup macadamia nuts.

Bake the sweet potatoes, skin on, at 400 degrees for 45 minutes or until tender.

Once the sweet potatoes are baked, let them cool slightly so you don’t burn your hands, then pull the peels off {they’ll slide off easily} and place the potatoes in a large mixing bowl.

Add the brown sugar, eggs, vanilla, milk, butter, and thyme and mix well.  I like to use my electric mixer to really blend the ingredients.

Spread the mixture into a greased 9×13 pan or casserole dish.

To make the macadamia nut topping, combine the second list of ingredients {brown sugar, flour, butter, and macadamia nuts} in a food processor and pulse until combined.  Pulse as little or as much as you want, depending on how chunky you like the topping.

Spoon it over the sweet potato mixture …

… and bake at 350 degrees for 30 minutes.

If you like, you can spread the topping into a thin layer when the casserole comes out of the oven.

Kids and adults alike will love this sweet and savory dish.  Don’t be surprised if it becomes a year round favorite rather than a dish reserved only for Thanksgiving!

What’s your favorite dish on the Thanksgiving menu?

This is a sponsored post written by me on behalf of Central Market.