Crunchy Sweet Potato Casserole

By Nicole Bredeweg
@nikkitten

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 vote

Serves:

Prep:

1 Hr 15 Min

Cook:

25 Min

Method:

Bake

Ingredients

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
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

Step-by-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.
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*.
3Combine topping ingredients; sprinkle over potatoes. Bake 5 - 10 minutes longer or until the topping is lightly browned.

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