Sweet Potato Casserole With Cornflakes
User Reviews
4.7
44 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Calories
400 kcal
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Course
Side Dish
Sweet Potato Casserole With Cornflakes
Report
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!
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Ingredients
Sweet Potatoes
- 4 medium sweet potato about 3 pounds, peeled and quartered
- 3 tablespoons butter cubed, unsalted
- 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
- butter or non stick baking spray, unsalted; for greasing baking dish
Crunchy Topping
- 1 cup cornflakes (lightly crushed)
- 1/2 cup pecans (roughly chopped)
- 2 tablespoons brown sugar
- 1/4 cup butter melted, unsalted
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.
Equipments used:
Notes
- 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
Show Details
Calories
400kcal
(20%)
Carbohydrates
50g
(17%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
42mg
(14%)
Sodium
329mg
(14%)
Potassium
600mg
(13%)
Fiber
6g
(24%)
Sugar
21g
(42%)
Vitamin A
21947IU
(439%)
Vitamin C
5mg
(6%)
Calcium
93mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 329mg | 14% |
| Potassium | 600mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
| Vitamin A | 21947IU | 439% |
| Vitamin C | 5mg | 6% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
44 reviews
Excellent
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