This Sweet Potato Casserole with Cornflake Pecan Crust is a delightful blend of creamy sweet potatoes topped with a crunchy, nutty crust. It's a perfect side dish for holiday gatherings or any cozy dinner.
Ingredients: 4 large sweet potatoes, peeled and cubed. 1/2 cup unsalted butter, melted. 1/2 cup packed light brown sugar. 2 large eggs, lightly beaten. 1/2 cup milk. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup crushed cornflakes. 1 cup chopped pecans. 1/2 cup packed light brown sugar. 1/4 cup unsalted butter, melted. 1/4 teaspoon ground cinnamon.
Instructions: Warm the oven up to 175F 350C. Prepare a 9x13-inch baking dish by greasing it. Put the sweet potatoes in a big pot and add water to cover them. Bring to a boil, then cook for about 15 minutes, or until soft. Drain and mix. Mix mashed sweet potatoes, brown sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt together in a large bowl. Mix until it's smooth. Spread the sweet potato mix out in the baking dish that has been prepared. Crushed cornflakes, chopped pecans, brown sugar, melted butter, and cinnamon should all be mixed together well in a different bowl. Evenly sprinkle the cornflakes and pecans mix on top of the sweet potato mix in the baking dish. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the topping is crisp and golden brown. Enjoy while hot!
Prep Time: 20 minutes
Cook Time: 30 minutes
Odile
