Why You’ll Love This Recipe

Creamy and rich sweet potato filling
Crispy cornflake topping adds irresistible crunch
Perfect for holiday gatherings and potlucks
Easy to prepare with simple pantry ingredients
Sweet and buttery flavor everyone enjoys
Can be made ahead for convenience
Pairs well with savory main dishes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes
Butter
Brown sugar
Granulated sugar
Eggs
Milk
Vanilla extract
Ground cinnamon
Salt
Cornflakes cereal
Chopped pecans (optional)

Directions

Preheat the oven to 350°F.
Peel and cut the sweet potatoes into chunks.
Boil the sweet potatoes in salted water until fork-tender, about 15–20 minutes.
Drain and mash the sweet potatoes until smooth.
Add butter, brown sugar, granulated sugar, eggs, milk, vanilla extract, cinnamon, and salt. Mix until fully combined.
Spread the sweet potato mixture evenly into a greased baking dish.
In a separate bowl, combine crushed cornflakes with melted butter and optional chopped pecans.
Sprinkle the cornflake mixture evenly over the casserole.
Bake for 25–30 minutes until the topping is golden and crispy.
Let cool slightly before serving.

Servings and timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Add mini marshmallows along with the cornflake topping.
Use maple syrup instead of granulated sugar for deeper flavor.
Add nutmeg or pumpkin spice for extra warmth.
Substitute walnuts for pecans.
Make it dairy-free using plant-based butter and milk.
Add shredded coconut for a tropical twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the casserole in the oven at 350°F until heated through. Cover loosely with foil to prevent the topping from burning.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the sweet potato base a day in advance and add the topping just before baking.

Can I use canned sweet potatoes?

Yes, canned sweet potatoes can be used, but fresh sweet potatoes provide the best flavor and texture.

Why use cornflakes in the topping?

Cornflakes create a crispy, buttery crunch that contrasts beautifully with the creamy filling.

Can I freeze sweet potato casserole?

Yes, freeze the casserole without the topping for best results. Add fresh topping before reheating.

What can I use instead of pecans?

Walnuts, almonds, or simply omitting nuts all work well.

Is this casserole very sweet?

It has a balanced sweetness that pairs nicely with savory dishes, but you can reduce the sugar if preferred.

Can I make this recipe gluten-free?

Yes, use certified gluten-free cornflakes to make the casserole gluten-free.

What main dishes pair well with sweet potato casserole?

It pairs wonderfully with roasted turkey, ham, chicken, or beef dishes.

Can I add marshmallows to the topping?

Absolutely. Mini marshmallows are a classic addition and can be added during the last few minutes of baking.

How do I keep the topping crispy?

Add the cornflake topping right before baking and avoid covering the casserole while reheating in the oven.

Conclusion

Sweet Potato Casserole With Cornflakes is a comforting classic that combines creamy sweet potatoes with a crispy, buttery topping for the perfect holiday side dish. Easy to prepare and packed with flavor and texture, this casserole is sure to become a family favorite for celebrations and cozy dinners alike.

Sweet Potato Casserole With Cornflakes

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Sweet Potato Casserole With Cornflakes is a creamy and comforting side dish topped with a buttery, crispy cornflake crust. Perfect for holidays and family gatherings, this casserole combines sweet, rich flavors with irresistible crunch in every bite.

Author: Laura
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C).
Peel and cut the sweet potatoes into chunks.
Boil the sweet potatoes in salted water until fork-tender, about 15–20 minutes.
Drain and mash the sweet potatoes until smooth.
Add 1/4 cup butter, brown sugar, granulated sugar, eggs, milk, vanilla extract, cinnamon, and salt. Mix until fully combined.
Spread the sweet potato mixture evenly into a greased baking dish.
In a separate bowl, combine the crushed cornflakes with the remaining melted butter and optional chopped pecans.
Sprinkle the cornflake mixture evenly over the casserole.
Bake for 25–30 minutes until the topping is golden and crispy.
Let cool slightly before serving.

Notes

Add mini marshmallows for a classic holiday variation.
Maple syrup can replace granulated sugar for deeper flavor.
Nutmeg or pumpkin spice adds extra warmth.
Use gluten-free cornflakes to make the recipe gluten free.
Prepare the sweet potato filling ahead of time and add the topping before baking.
Store leftovers in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1 serving
Calories: 340 kcal
Sugar: 20 g
Sodium: 290 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 51 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 65 mg