Crunchy Sweet Potato Casserole
By
Nicole Bredeweg
@nikkitten
1
★★★★★ 1 vote5
Ingredients
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2 cmashed sweet potatoes
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1/2 cbutter, melted
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1/4 csugar
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1/4 cpacked brown sugar
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2eggs, beaten
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1/2 cmilk
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1 tspground cinnamon
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1/2 tspground nutmeg
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TOPPING:
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1 ccrushed cornflakes
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1/2 cchopped walnuts
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1/4 cpacked brown sugar
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1/4 cbutter, cubed
How to Make Crunchy Sweet Potato Casserole
- 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.
- 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*.
- Combine topping ingredients; sprinkle over potatoes. Bake 5 - 10 minutes longer or until the topping is lightly browned.