Crunchy Sweet Potato Casserole Recipe
- 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
- 1 cup crushed cornflakes
- 1/2 cup chopped walnuts
- 1/4 cup packed brown sugar
- 1/4 cup butter, cubed
- 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.
3/4 cup: 573 calories, 31g fat (16g saturated fat), 135mg cholesterol, 391mg sodium, 68g carbohydrate (41g sugars, 3g fiber), 9g protein
Reviews for Crunchy Sweet Potato Casserole
"Made these for Thanksgiving yesterday. My 11 month old granddaughter could NOT get enough. Even the guest that are not sweet potato lovers enjoyed this. I didn't have cornflakes but it still turned out great."
"This was too sweet for me, but still very good. Next time I will cut the amount of sugar in half (at least) for the potato part and eliminate it altogether from the corn flake topping."
"We have been trying new sweet potato recipes for the last few Thanksgivings, and we've finally found the right one! The potatoes are rich and just sweet enough, and the topping is the best I've ever tried!"
"My family loves this recipe. I actually make 2 versions of this every year for our Thanksgiving feast. I make one that is diabetic friendly leaving out the sugars and stirring in about a 1/2 cup of sour cream to the potatoes and leaving out the sugar on the topping. I also make a "regular" one but omit the white sugar and only use the quantity of brown sugar. It has always been sweet enough for my crew. I also make this occasionally throughout the year for something different to jazz up dinner."
"We love this recipe! I use pecans instead of walnuts for the cornflake "crunch" . I make this as a side for Thanksgiving, but why limit to once a year??!!"
"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."
"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."
"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."
"Rich, melt in your mouth texture. Creamy with a crunchy topping for texture. A new twist for Thanksgiving."
"Family ask for this every year. Delicious!"
"TIP: If you used frosted corn flakes, you can omit the white AND brown sugars, and the topping will be just as delicious!"
"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."
"I added 1/2 cup coconut to the topping, love it"
"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."
"A little too much sugar and butter for me, but everyone who tasted it really enjoyed it!"
"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!!!"
"Walnuts were replaced with pecans. All my guests wanted the recipe."
"Yummy! I have made this twice now. Family loved it. One time was with yams and it tasted like a dessert."
"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!"
"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."
"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..."
"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."
"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!"
"Also made this casserole for Thanksgiving 2nd yr in a row family loves it...."
"I was thinking about trimming down the calories..glad to hear it turned out yummy!! Thanks!"
"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."
"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."
"have made this recipe many times, i use pecans. always a hit!!"
"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."
"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!!"
"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."
"Loved the recipe, but next time I am going to omit 1/4 cup of sugar. It was a bit sweet for my taste."
"I added a little honey to the sweet potatoe mixture before baking. Also, for the topping I used Cinnamon Rice chex cereal crushed in the food processor along with the walnuts for the topping. After baking like normal, I put some miniature marshmallows on top and browned them before serving. WONDERFUL...everybody loved this one!! We even went out the next morning and got more sweet potatoes to make it again the second night in a row because we didn't leave much for leftovers!"
"This recipe was incredible! I made it for the first time for Thanksgiving dinner. It was so easy and everyone raved about how delicious it was. I used evaporated milk and pecans instead of walnuts. Have already had requests to make it again for Christmas!"
"I have served a similar Sweet Potato Casserole like this one for every holiday for the past 20 years, using most of these ingredients except the milk & walnuts I use evaporated milk & pecans and vanilla."
"I did not have sweet potatoes so I used butternut squash instead and added a teaspoon of vanilla. It was so good, will be making this again."
"I make this receipe each holiday. I started making this the year it came out in the Taste of Home Magazine. It was under the section on getting your kids to eat vegatables. Therefore, I made it and my son who is now 24 years old does not think it is a holiday without this casserole being on the table. It is very kid friendly. I have also taken it to church potluck and school luncheons. Rarely do I ever leave those functions without having to share this recipe, so I go prepared with a copy of the recipe to give to those who want it."
"I have not made this yet well tonight. Sounds good. But it don't say if you should cook it before you mash them which I'm sure you would."
"This is an old favorite but instead of using corn flakes I've always used rice crispies. Great way to get the kids eating their vegi's because they think it's dessert ;-)"
"I haven`t tried this yet,but it sounds wonderful,I am making it for Thanksgiving and am doubling the recipe"