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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 Apr. 05, 2011 by kellys1061
I wanted a side to go along with a turkey breast...and boy am I glad I found this one! Hubby ate almost the ENTIRE dish! I did substiture pecan's for the walnuts.
Reviewed on Mar. 30, 2011 by tkuva
This was not a very good recipe for me.... I made this as a side for dinner the other night and the casserole was like soup. I am wondering if maybe the quantities are off for he amount of sweet potatoes called for - I am kind of surprised that I am the only person making this comment. I thought that I had done something wrong so I made the recipe again paying extra close attention to what I was doing and still ended up with the same result... a very very runny sweet potato casserole. It was just not good (also VERY sweet) On the other hand... I LOVED the topping for this dish and I will definitely use the topping again.. I will just mash my sweet potatoes like normal (with butter and brown sugar) and then add this as a yummy crunchy topping!
Reviewed on Nov. 26, 2010 by hthomas1970
Also made this casserole for Thanksgiving 2nd yr in a row family loves it....
Reviewed on Nov. 02, 2010 by Grammajo7
I was thinking about trimming down the calories..glad to hear it turned out yummy!! Thanks!
Reviewed on Oct. 20, 2010 by alice123456
I made this sugar free with Stevia using 1/2 of amounts that called for sugar. Stevia is twice as sweet as sugar. Also to lighten up I used " I can't beleive it's not butter" & egg beaters instead of eggs. Also fat free milk. This was wonderful. Loved by all.
Reviewed on Oct. 14, 2010 by Donalee2
I HAVEN'T MADE THIS YET BUT IT DOES SOUND GOOD. I WOULD LIKE TO KNOW HOW TO CUT THE CALORIES. 573 CALORIES ARE MORE THAN YOU SHOULD HAVE IN A WHOLE MEAL. AND 31 GM OF FAT AND 16 SAT FAT IS AN AWFULLY LOT OF FAT IN ONE RECIPE.
Reviewed on Oct. 10, 2010 by camelott
have made this recipe many times, i use pecans. always a hit!!
Reviewed on Feb. 23, 2010 by caroljanie
Just wonderful. Easy to make. My mother loved it. And if my mom likes it you know its good. I will definately make it again.
Reviewed on Dec. 17, 2009 by PETALSJW
I made this for Thanksgiving and EVERYONE LOVED IT. This is the first time I tried any sweet potato casserole and will be making again!!
Reviewed on Dec. 13, 2009 by JennyMelynntoh
This was very tasty. I mostly enjoyed the creamier texture of the sweet potatoes. I used 2/3 the amount of sugar and it was still plenty sweet. A great alternative to the marshmallow version.
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