Crunchy Cornflake, Sweet Potato and Pecan Casserole

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This recipe was given to me by my ex mother-in-law more than 30 years ago as a mandatory holiday side dish when I hosted my first Thanksgiving. I acquiesced reluctantly but must admit it has become one of my favorites and has made its way onto the table nearly every year for the past 32 years. With that being said the relationship didn't last but thankfully the recipe has endured the test of time!


2 large eggs
3 cups mashed sweet potatoes
1 cup sugar
1/2 cup butter, melted
1/3 cup whole milk
1/2 teaspoon Pumpkin Pie Spice, British Baking Spice or Chinese 5 Spice for a twist
1 teaspoon Madagascar Bourbon Vanilla Extract


3 cups cornflakes (Honey Bunches of Oats works well too)
2/3 cup butter, melted
1 cup packed brown sugar
1/2 cup chopped nuts - pecans or walnuts


Preheat oven to 350 degrees.

In large bowl, beat eggs. Add next six ingredients; mix well. Spoon into ungreased 13-in. x 9-in. baking dish or individual ramekins.

Combine topping ingredients; sprinkle over potatoes.

Bake at 350° for 30-40 minutes.


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