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- 2 cups mashed sweet potatoes
- 1/2 cup butter, melted
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 2 large 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
- 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°.
- Combine topping ingredients; sprinkle over potatoes. Bake 5-10 minutes or until topping is lightly browned. Yield: 6 servings.
Reviews forCrunchy Sweet Potato Casserole
My Review
Average Rating
"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??!!"
"not bad"
"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."
