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Crunchy Sweet Potato Casserole Recipe
Crunchy Sweet Potato Casserole Recipe photo by Taste of Home

Crunchy Sweet Potato Casserole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6 servings

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

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.

Directions

  1. Preheat oven to 375° In a large bowl, combine first eight ingredients. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, 20 minutes or until a thermometer reads 160°.
  2. Combine topping ingredients; sprinkle over potatoes. Bake 5-10 minutes or until topping is lightly browned. Yield: 6 servings.
Originally published as Crunchy Sweet Potato Casserole in Taste of Home October/November 1993, p48

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.

Reviews for Crunchy Sweet Potato Casserole

AVERAGE RATING
   (36)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (6)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 7, 2014

not bad

MY REVIEW
Reviewed Jan. 19, 2014

This recipe is so delicious. You have to taste it to believe just how good it is. I make it for the holidays. It tastes great reheated too. The topping is so yummy, crunchy and sweet. Sometimes I cut the sugar down a little and it is still sweet enough.

MY REVIEW
Reviewed Dec. 10, 2013

Fantastic recipe, I made this for a thanksgiving potluck. I was in Mexico and I didn't have nutmeg so I put cinnamon and ginger to spice it up. There wasn't any left at the end of the evening and I had requests for the recipe. Other sweet potato recipes went home with their owners. This will be a traditional dish each year.

MY REVIEW
Reviewed Nov. 19, 2013

This recipe was awesome! I made it for Thanksgiving last year. I tripled the recipe and used pecans instead of walnuts. There were no leftovers. This will be on the menu again for this year's meal.

MY REVIEW
Reviewed Feb. 25, 2013

Rich, melt in your mouth texture. Creamy with a crunchy topping for texture. A new twist for Thanksgiving.

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