crunchy sweet potato casserole
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).
prep time
1 Hr 15 Min
cook time
25 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2 cups mashed sweet potatoes
- 1/2 cup butter, melted
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 2 - eggs, beaten
- 1/2 cup milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- TOPPING:
- 1 cup crushed cornflakes
- 1/2 cup chopped walnuts
- 1/4 cup packed brown sugar
- 1/4 cup butter, cubed
How To Make crunchy sweet potato casserole
-
Step 1If 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.
-
Step 2In 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*.
-
Step 3Combine topping ingredients; sprinkle over potatoes. Bake 5 - 10 minutes longer or until the topping is lightly browned.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Other Side Dishes
Keyword:
#holiday
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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