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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
   (39)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (6)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 30, 2014

"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 REVIEW
Reviewed Oct. 27, 2014

"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."

MY REVIEW
Reviewed Aug. 13, 2014

"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??!!"

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."

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