Crunchy Sweet Potato Casserole
By
Nicole Bredeweg
@nikkitten
1
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).
Rating:
★★★★★ 1 vote5
Serves:
6
Prep:
1 Hr 15 Min
Cook:
25 Min
Method:
Bake
Ingredients
-
2 cmashed sweet potatoes
-
1/2 cbutter, melted
-
1/4 csugar
-
1/4 cpacked brown sugar
-
2eggs, beaten
-
1/2 cmilk
-
1 tspground cinnamon
-
1/2 tspground nutmeg
-
TOPPING:
-
1 ccrushed cornflakes
-
1/2 cchopped walnuts
-
1/4 cpacked brown sugar
-
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.
About Crunchy Sweet Potato Casserole
Course/Dish: Vegetables Other Side Dishes
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #holiday
