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Some tasty seasonings like cinnamon and nutmeg and a crunchy corn flake and walnut topping make it easy for even kids to eat their nutritious sweet potatoes. This is a terrific Thanksgiving side dish. —Virginia Slater, West Sunbury, Pennsylvania
Nutritional Facts 3/4 cup equals 573 calories, 31 g fat (16 g saturated fat), 135 mg cholesterol, 391 mg sodium, 68 g carbohydrate, 3 g fiber, 9 g protein.
Originally published as Crunchy Sweet Potato Casserole in Taste of Home October/November 1993, p48
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Reviewed on Feb. 25, 2013 by hershaw
Rich, melt in your mouth texture. Creamy with a crunchy topping for texture. A new twist for Thanksgiving.
Reviewed on Nov. 18, 2012 by shaymejie
Family ask for this every year. Delicious!
Reviewed on Nov. 02, 2012 by Rockamama
TIP: If you used frosted corn flakes, you can omit the white AND brown sugars, and the topping will be just as delicious!
Reviewed on Oct. 27, 2012 by Margie68
I am in trouble if I do not make this every Thanksgiving. The only thing I change is white sugar for brown sugar, that's the way the family likes it.
Reviewed on Oct. 27, 2012 by Berdellazf
I added 1/2 cup coconut to the topping, love it
Reviewed on Nov. 26, 2011 by letsmakedinner
Not sure what happened but I was not as pleased with this recipe as the others who commented. The cornflakes were chewy instead of the crunchy that I expected. I will make it again with a different topping.
Reviewed on Nov. 26, 2011 by MerriJP
A little too much sugar and butter for me, but everyone who tasted it really enjoyed it!
Reviewed on Nov. 22, 2011 by bitzee
this is very sweet. i omit the sugar and decrease the brown sugar. i make this the day before thanksgiving. then just pop it in the oven the day of!!! i have used rice krispies if i have them on hand, and don't have corn flakes. works out great~~~my company alway's want the recipe and take the left over's!!!
Reviewed on Nov. 16, 2011 by Overthemoon
Walnuts were replaced with pecans. All my guests wanted the recipe.
Reviewed on Nov. 12, 2011 by swinny
Delicious!!!
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