Sweet Potato Casserole
photo by Nimz_
- Ready In:
- 1hr 40mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
-
Casserole Ingredients
- 2 lbs fresh sweet potatoes
- 1⁄4 cup butter (melted)
- 1⁄4 cup sugar (you may wish to omit)
- 2 eggs
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 cup sweetened condensed milk
-
Topping
- 3⁄4 cup crushed corn flakes
- 1⁄4 cup butter, melted
- 1⁄2 cup brown sugar
- 1⁄2 cup crushed pecans
directions
- Wash the sweet potatoes but do not peel them.
- Bake whole in a baking dish at 350°F for an hour.
- Once baked, cut in half and remove from skin.
- Mash with fork or potato masher, then mix in all other casserole ingredients.
- Bake at 400°F for 20 minutes in a 9x13x2-inch pan.
- Meanwhile, mix the topping ingredients.
- Put topping on and bake 10 minutes more.
- (Original source unknown).
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Reviews
-
I made this as part of thanksgiving dinner this year, and it was just so awesome, and I definetely plan on making it again in the future. I am a vegan, so I used margerine, and I made my own sweetened condensed milk (from hot water, soy milk powder, sugar and margerine). Aside from that, I followed the recipe exactly with excellent results. It could almost pass as a dessert, too. Amazing!
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I just made this for Christmas dinner for friends and it was a hit! Everyone thought it was a warm pumpkin pie-type dessert! I'm still building my holiday dinner traditions and I think this will become a regular addition to my meals. I improvised a couple of things. Out of nutmeg so I subbed some allspice and I didn't have cornflakes or pecans, so I used crushed walnuts and the leftover topping mix from a dessert I'd made a couple of weeks ago mixed with some butter. Very tasty...thanks for the great recipe!!!
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These were excellent. I love the crisp topping. I will admit that I cheated and used canned sweet potatoes. After 1 40 oz can, the mixture was really runny, so I added another 40 oz can which would have been about 3-4 pounds of sweet potatoes. I saved half and put in the freezer and made the entire topping for the half that I cooked. Very good as I made it.
RECIPE SUBMITTED BY
Teresa Johnson
Gulfport, Mississippi