Sweet Potato Casserole

Monique Arnow


This is another family holiday recipe that is a must at our holiday dinners. It was given to me by my sister many years ago and along with my Sweet Corn Pudding, is a highly requested recipe with leftovers (if there are any) always fought over! It can also be baked at the same time as the Corn Pudding although the corn pudding must go in first.
This is very sweet but for those of us who aren't fond of the marshmallow version, it is wonderful!

☆☆☆☆☆ 0 votes
45 Min
30 Min


1 can(s)
large can sweet potatoes, drained
1/2 c
butter, melted
1 c
1 tsp
vanilla extract


1 c
cornflakes, crushed
1/2 c
brown sugar
1/2 c
butter, melted
1/2 c
pecans, chopped


1Preheat oven to 350 degrees.
2Casserole: With a hand mixer, mix sweet potatoes, butter, eggs, sugar and vanilla in a bowl until smooth.
3Spread mixture evenly in a 9x13 pan
4Topping: In a medium bowl, combine the crushed cornflakes, brown sugar, 1/2 C melted butter and chopped pecans (can add more cornflakes and/or pecans if desired, I usually double this whole batch because I like a lot of crunchy on the top but some object to that much sweetness) until well mixed.
5Spread cornflake mixture over the top of the sweet potato mixture until the sweet potato mixture is completely covered.
6Bake at 350 for 30 minutes or until top looks crunchy golden-brown.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Heirloom