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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 Nov. 09, 2011 by aandabrown
Yummy! I have made this twice now. Family loved it. One time was with yams and it tasted like a dessert.
Reviewed on Nov. 07, 2011 by darcymom
Starting making this a couple years ago and is very good. Hubby likes topping more than I, so only do the topping on 1/2. Also, I learned the 1st time to use a larger pan. Probably because I tend to use more potatoes. Yes, I will make again this year!
Reviewed on Oct. 19, 2011 by flyfye
My husband raved about this recipe. I am not a fan of sweet potatoes, but I also found this to be quite good. I think I used a deeper dish than what I should have - I had to bake it about 10 minutes longer than the recipe said.
Reviewed on Oct. 18, 2011 by ncoppola2009
Very good!! We changed the topping though to one with sugar, flour, cinnamon, nutmeg, butter & dried oats so it was a nice crumble--- the only thing was that it was a tad bit dry so I may need to add some other wet ingredient...
Reviewed on Oct. 05, 2011 by rob_jan
Delicious.
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