crunchy sweet potato casserole

★★★★★ 1
nikkitten avatar
By Nicole Bredeweg
from West Olive, MI

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).

★★★★★ 1
serves 6
prep time 1 Hr 15 Min
cook time 25 Min
method Bake

Ingredients For crunchy sweet potato casserole

  • 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

How To Make crunchy sweet potato casserole

  • 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.

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