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Sweet Potato Casserole With Cornflake Topping Recipe

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Sweet Potato Casserole with Cornflake Pecan Crust The Suburban Soapbox
Sweet Potato Casserole with Cornflake Pecan Crust The Suburban Soapbox from thesuburbansoapbox.com

Description

This sweet potato casserole with cornflake topping is the perfect comfort food that everyone will love. This recipe is a classic dish that is perfect for holidays or any time of the year. The sweet and creamy sweet potatoes are topped with a crunchy and buttery cornflake topping that creates the perfect balance of flavors and textures.

Prep Time

The prep time for this sweet potato casserole is about 20 minutes.

Cook Time

The cook time for this sweet potato casserole is about 45 minutes.

Ingredients

For the sweet potato filling:
  • 4 cups mashed sweet potatoes (about 4-5 medium sweet potatoes)
  • 1/2 cup melted butter
  • 1/2 cup white sugar
  • 2 large eggs, beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
For the cornflake topping:
  • 1 1/2 cups crushed cornflakes
  • 1/2 cup brown sugar
  • 1/2 cup melted butter
  • 1/2 cup chopped pecans (optional)

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula

Method

1. Preheat the oven to 350°F (175°C). 2. Peel and boil the sweet potatoes until they are soft and can easily be mashed. Drain them and mash them until they are smooth. 3. Add the melted butter, white sugar, beaten eggs, milk, vanilla extract, and salt to the mashed sweet potatoes. Mix them well until everything is combined. 4. Pour the sweet potato mixture into the baking dish and spread it evenly. 5. In a separate bowl, mix the crushed cornflakes, brown sugar, melted butter, and chopped pecans (optional) until everything is well combined. 6. Sprinkle the cornflake topping over the sweet potato mixture. 7. Bake the casserole for 45 minutes or until the topping is golden brown and the sweet potato filling is set. 8. Let the casserole cool for a few minutes before serving.

Notes

This sweet potato casserole with cornflake topping can be stored in the fridge for up to 3 days. To reheat, cover the casserole with foil and bake it in the oven at 350°F (175°C) for about 20-25 minutes or until it’s heated through.

Nutrition Info

This sweet potato casserole with cornflake topping recipe yields around 8 servings. Each serving contains approximately:
  • Calories: 386
  • Total Fat: 22g
  • Saturated Fat: 12g
  • Cholesterol: 99mg
  • Sodium: 410mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 3g
  • Sugars: 28g
  • Protein: 4g

Recipe Tips

  • You can use canned sweet potatoes instead of fresh ones if you’re short on time.
  • If you’re not a fan of pecans, you can omit them from the topping.
  • If the cornflake topping is browning too quickly, cover the casserole with foil and continue baking until the sweet potato filling is set.
  • You can add a pinch of cinnamon or nutmeg to the sweet potato mixture for extra flavor.
  • This recipe is easily customizable, so feel free to adjust the amount of sugar or butter to your liking.

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