Sweet Potato Casserole with Walnuts and Béchamel


Sweet Potato Casserole with Walnuts and Béchamel

  • Preparation time
  • Preparation time

    15 minute
  • cooking time
  • Cooking time

    60 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    5 People
  • Goody kitchen


3 to 4 large sweet potatoes 
¼  cup brown sugar, packed
1 tsp pure vanilla extract
A pinch of  kosher salt
A pinch of cinnamon powder
½ cup raw walnuts, chopped
1 tbsps butter to grease the baking dish
For the Béchamel topping:
6 tbsps Velor powder milk dissolved in 2 cups water
4 tbsps corn starch
½ cup brown sugar
2 vanilla powder bags 


1.Preheat the oven to 180 degrees C
2.Cover the sweet potatoes with Aluminum foil and put in the oven for 45 minutes until tender 
3.Meanwhile for the Béchamel topping, In a medium saucepan add 1½ cups of milk and heat it over medium-low heat.  Add the cornstarch to the rest of the milk and stir until the starch is dissolved. Add starch mix to the milk in the saucepan and keep stirring. Add the brown sugar and vanilla powder and keep stirring until it thickens. Remove from heat
4.Once the sweet potatoes are done, add them in a bowl, and mash them with a fork. Add the brown sugar, vanilla extract, salt, cinnamon, and walnuts and mix. 
5.Grease the baking dish, add the sweet potatoes mix, and top it with the Béchamel, put it in the oven for 30 minutes until it golden brown on top. Serve.