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

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4.5 43 41
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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
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: 573 calories, 31g fat (16g saturated fat), 135mg cholesterol, 391mg sodium, 68g carbohydrate (41g sugars, 3g fiber), 9g 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


Reviews for Crunchy Sweet Potato Casserole

AVERAGE RATING
(41)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (7)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
hunter6295 User ID: 1021074 238215
Reviewed Nov. 27, 2015

"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."

MY REVIEW
jmkasprak User ID: 2880256 221487
Reviewed Feb. 27, 2015

"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."

MY REVIEW
JennMcE User ID: 8090223 6347
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
Brenda D User ID: 1438504 6346
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
KimberlyRL User ID: 4851499 6328
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
sckaan User ID: 5599185 6327
Reviewed Jun. 7, 2014

"not bad"

MY REVIEW
PenelopeWin User ID: 5924001 2789
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
Mbeedle User ID: 5981170 2357
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
Leta60 User ID: 6762149 5550
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
hershaw User ID: 5202910 5237
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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