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Sweet Potato Casserole With Cornflakes
This easy sweet potato casserole recipe has spiced mashed sweet potatoes and is topped with a brown sugar crunchy pecan and cornflake topping. The perfect side dish!
servings
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes (about 3 pounds, peeled and quartered)
- 3 tablespoons unsalted butter (cubed)
- 1/2 cup half and half
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup brown sugar
- 1/2 teaspoon Kosher salt
- Unsalted butter for greasing baking dish (or non stick baking spray)
Crunchy Topping
- 1 cup cornflakes (lightly crushed)
- 1/2 cup pecans (roughly chopped)
- 2 tablespoons brown sugar
- 1/4 cup unsalted butter (melted)
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Instructions
- Preheat oven to 350 degrees F.
- In a medium pot, add in quartered sweet potatoes and cover with cold water. Over high heat, bring to a boil, then lower the heat to medium (gentle boil). Cook potatoes till they are easily pierced with a fork (about 10-15 minutes). Drain and return to pot.
- Add in 3 tbsp butter and mash the sweet potatoes [see note]. Add in the cinnamon, nutmeg, brown sugar, kosher salt, and slowly incorporate the half in half until fully combined. Taste and adjust seasoning if necessary. In a greased baking dish (I used a pie dish), add the mashed sweet potatoes.
- Place in oven and bake uncovered for 20 minutes.
- When there is 5 minutes left of the casserole baking, in a small bowl combine the crunchy topping ingredients [see notes]. Remove the casserole from the oven, spread the crunchy topping evenly over the sweet potatoes, and bake for an additional 10 minutes.
- Remove from oven and serve immediately.
Notes
Sweet Potato Casserole Notes/FAQ's
- Cooking sweet potatoes you can oven roast them (takes much longer) or boil them (quicker & method used in recipe)
- Bring your potatoes to a boil in a pot of cold water to ensure even cooking
- If preparing in advance, stop after making the mashed sweet potatoes and store in fridge for 3-5 days. Or you can freeze a week ahead and thaw overnight in the refrigerator prior to baking.
- Do not prepare topping in advance, butter will cause cornflakes to get soggy
Nutrition Information
Calories: 400kcal (20%), Carbohydrates: 50g (17%), Protein: 4g (8%), Fat: 22g (34%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 42mg (14%), Sodium: 329mg (14%), Potassium: 600mg (17%), Fiber: 6g (25%), Sugar: 21g (23%), Vitamin A: 21947IU (439%), Vitamin C: 5mg (6%), Calcium: 93mg (9%), Iron: 3mg (17%)