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Crunchy Sweet Potato Casserole Recipe

Crunchy Sweet Potato Casserole Recipe

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. YIELD:6 servings


  • 2 cups mashed sweet potatoes
  • 1/2 cup butter or margarine, melted
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 2 eggs, beaten
  • 1/2 cup 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 or margarine


  • 1. In a large bowl, combine the first eight ingredients and mix well. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375° for 20 minutes. Combine topping ingredients; sprinkle over potatoes. Return to the oven for 5-10 minutes or until the topping is lightly browned. Yield: 6 servings.

Nutritional Facts

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

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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."

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."

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!"

Brenda D
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."

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??!!"

Reviewed Jun. 7, 2014

"not bad"

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."

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."

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."

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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