Crunchy Sweet Potato Casserole

Nicole Bredeweg

By
@nikkitten

I'm frequently assigned the sweet potatoes for the holiday dinners. That's alright, because I love the sweetness of it. But, I keep my eyes open for new versions. This is one of the sweeter ones I've come across, but also has a lovely crunchy texture. I wasn't sure if "mashed" meant "canned", so we bought 3 lbs of raw sweet potatoes, and I baked them. (BTW, 1 lb seems to equal 1 cup).


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Serves:

6

Prep:

1 Hr 15 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 c
mashed sweet potatoes
1/2 c
butter, melted
1/4 c
sugar
1/4 c
packed brown sugar
2
eggs, beaten
1/2 c
milk
1 tsp
ground cinnamon
1/2 tsp
ground nutmeg

TOPPING:

1 c
crushed cornflakes
1/2 c
chopped walnuts
1/4 c
packed brown sugar
1/4 c
butter, cubed

Directions Step-By-Step

1
If using raw sweet potatoes, bake per the norm (I chose 400* for 1 hour, no pre-heat). Be sure to prick them before baking, or they will, um, well, leak. . . I allowed them to cool for 1/2 hour, but with baking mitts, you could probably peel the skins away right away.
2
In a large bowl, combine the first eight ingredients. Spoon into a greased 1-1/2 qt. baking dish. Bake, uncovered, at 375* for 20 minutes or until a thermometer reads 160*.
3
Combine topping ingredients; sprinkle over potatoes. Bake 5 - 10 minutes longer or until the topping is lightly browned.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Hashtag: #holiday