Save on Pinterest

Crunchy Sweet Potato Casserole

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

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
3/4 cup: 573 calories, 31g fat (16g saturated fat), 135mg cholesterol, 391mg sodium, 68g carbohydrate (41g sugars, 3g fiber), 9g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • ellimaye1
    Nov 26, 2018

    This was our first time eating sweet potatoes any other way other than like a baked potato with butter. I doubled the sweet potatoes to 4 cups (for Thanksgiving) and used a 9 x 13 pan; this was the only ingredient I doubled. We think sweet potatoes are sweet enough so I only used 1/4 cup brown sugar in the potatoes and left out the white sugar. Even with this, it was very sweet and would next time leave out all the sugar in the potatoes. Loved the crunchy topping! I saw another recipe that had coconut and couldn't decide between the two so I just added 1/2 cup coconut to this one. Everyone thought it was good.

  • hunter6295
    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.

  • jmkasprak
    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.

  • JennMcE
    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!

  • Brenda D
    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.

  • KimberlyRL
    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??!!

  • sckaan
    Jun 7, 2014

    not bad

  • PenelopeWin
    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.

  • Mbeedle
    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.

  • Leta60
    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.