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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.

Ingredients

  • 3 pounds sweet potatoes
  • 1/2 cup butter, divided
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups cornflakes cereal, crushed
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Peel and cut the sweet potatoes into chunks.
  3. Boil the sweet potatoes in salted water until fork-tender, about 15–20 minutes.
  4. Drain and mash the sweet potatoes until smooth.
  5. Add 1/4 cup butter, brown sugar, granulated sugar, eggs, milk, vanilla extract, cinnamon, and salt. Mix until fully combined.
  6. Spread the sweet potato mixture evenly into a greased baking dish.
  7. In a separate bowl, combine the crushed cornflakes with the remaining melted butter and optional chopped pecans.
  8. Sprinkle the cornflake mixture evenly over the casserole.
  9. Bake for 25–30 minutes until the topping is golden and crispy.
  10. 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

Find it online: https://thefamilycooking.com/sweet-potato-casserole-with-cornflakes/