Sweet Potato Casserole

Sweet Potato Casserole

  • Prep Time: 10 mins
  • Total Time: 1 hrs 40 mins
  • Servings: 8

    • Ingredients

    Casserole Ingredients

  • 2lbsfresh sweet potatoes
  • 1/4 cupbutter( melted)
  • 1/4 cupsugar( you may wish to omit)
  • 2eggs
  • 1teaspoonnutmeg
  • 1teaspooncinnamon
  • 1cupsweetened condensed milk

    • Topping

  • 3/4 cupcrushed corn flakes
  • 1/4 cupbutter, melted
  • 1/2 cupbrown sugar
  • 1/2 cupcrushed 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).

    • Reviews

  • “This is the best!! I did omit the sugar! But I got so many compliments on it i made it for Christmas and Thanksgiving this past year!! I’m pretty sure I’m going to have to make it for Easter also! But it was amazing!!”

  • “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!”

  • “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!!!”

  • “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.”

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