Crunchy Sweet Potato Casserole Recipe

Crunchy Sweet Potato Casserole Recipe photo by Taste of Home

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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

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Crunchy Sweet Potato Casserole Recipe

Prep: 15 min. Bake: 25 min.

Yield: 6 Servings

15 25 40

Ingredients

2 cups mashed sweet potatoes
1/2 cup butter, melted
1/4 cup sugar
1/4 cup packed brown sugar
2 eggs, lightly beaten
1/2 cup 2% milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
1 cup crushed cornflakes
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/4 cup butter, cubed

Directions

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°.
Combine topping ingredients; sprinkle over potatoes. Bake 5-10 minutes longer or until the topping is lightly browned. Yield: 6 servings.

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