crunchy sweet potato casserole
(1 rating)
I'm frequently assigned the sweet potatoes for the holiday dinners. That's alright, because I love the sweetness of it. But, I keep my eyes open for new versions. This is one of the sweeter ones I've come across, but also has a lovely crunchy texture. I wasn't sure if "mashed" meant "canned", so we bought 3 lbs of raw sweet potatoes, and I baked them. (BTW, 1 lb seems to equal 1 cup).
(1 rating)
yield
6 serving(s)
prep time
1 Hr 15 Min
cook time
25 Min
method
Bake
Ingredients For crunchy sweet potato casserole
-
2 cmashed sweet potatoes
-
1/2 cbutter, melted
-
1/4 csugar
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1/4 cpacked brown sugar
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2eggs, beaten
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1/2 cmilk
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1 tspground cinnamon
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1/2 tspground nutmeg
- TOPPING:
-
1 ccrushed cornflakes
-
1/2 cchopped walnuts
-
1/4 cpacked brown sugar
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1/4 cbutter, cubed
How To Make crunchy sweet potato casserole
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1If using raw sweet potatoes, bake per the norm (I chose 400* for 1 hour, no pre-heat). Be sure to prick them before baking, or they will, um, well, leak. . . I allowed them to cool for 1/2 hour, but with baking mitts, you could probably peel the skins away right away.
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2In a large bowl, combine the first eight ingredients. Spoon into a greased 1-1/2 qt. baking dish. Bake, uncovered, at 375* for 20 minutes or until a thermometer reads 160*.
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3Combine topping ingredients; sprinkle over potatoes. Bake 5 - 10 minutes longer or until the topping is lightly browned.
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