Sweet Potato Casserole with Crunchy Cornflake Topping

Thanksgiving sides are everyone's favorite, and this sweet potato casserole with a crunchy cornflake topping is going to be a hit! Traditional sweet potato casserole topped with a new sweet, salty, and ultra-crunchy topping that you will love!

Can you believe that Thanksgiving and the holidays are here?! I love this time of year so much - it is my favorite!! Time with friends and family, the music, smells, decorations....and FOOD! All the food!

Now we all know that the side dishes are the real star of the show for any Thanksgiving meal. Skip the meats and just give me a plate full of sides, please!

This dish is your traditional sweet potato casserole but with an elevated crunchy cornflake topping. A little sweet - a little salty - and a whole lotta crunch! You're going to love it!

Ingredients Needed for Recipe

• Sweet Potatoes
• Butter
• Brown Sugar
• Eggs
• Salt
• Cinnamon
• Nutmeg
• Milk 

Crunchy Cornflake Topping

• Cornflake Cereal
• Chopped Pecans
• Brown Sugar
• Butter
• Salt

How to Make

1. Preheat the oven to 350 degrees Fahrenheit.
2. Peel and diced the potatoes
3. Place the diced sweet potatoes in a large pot covered in water, and place on a stove over high heat. Bring to a boil. Cook the potatoes until fork tender (about 10-15 minutes).
4. Drain the potatoes and place them in a large bowl.
5. Add the butter, brown sugar, eggs, and spices. Mix with a hand mixer until smooth, the butter is melted, and no lumps remain.
6. Add in milk and mix until smooth and incorporated.
7. Pour into a greased baking dish. Bake for 20 minutes.
8. To make the topping, mix all of the ingredients together in a bowl. Remove the casserole from the oven and sprinkle on top. Place back in the oven and continue cooking for an additional 15-20 minutes.
9. Remove and enjoy!

How to Prep Ahead of Time for Thanksgiving

I am a firm believer in making as much of the Thanksgiving meal AHEAD OF TIME as possible! No matter if you are hosting the whole gathering or just bringing a dish, save yourself some time and effort the day of by having sweet potato cornflake casserole done and ready to go ahead of time!

You have a couple of different options to prep ahead:

1. The Day Before: Prep casserole all the way up to baking without the topping. Wrap tightly in plastic wrap and keep stored in the fridge until needed. Make the topping right before baking and continue with the directions.
2. How to Freeze: if making more than a day in advance, make all the way up to baking and skip adding the topping. Place in the casserole dish and wrap airtight with plastic wrap and/or foil a couple of times and place in the freezer for up to 6 months. Remove from the freezer and place in the fridge for 24 hours to thaw. Continue with directions to finish baking, making the topping right before needed. To bake from frozen, remove from the freezer and place in the oven at 350 for 30 minutes with a sheet of foil on top. Remove, add the topping, and place back in the oven to finish baking for an additional 20-30 minutes or until the middle is hot and bubbly and the top is a crunchy golden brown.

PRO TIP: the biggest tip when making this ahead of time is to prep the topping right before it is needed and ready to go in the oven. Otherwise, the butter with make the cornflakes soggy and it will not be crunchy.

How to Freeze: if making more than a day in advance, make it all the way up to baking and skip adding the topping. Place in the casserole dish and wrap airtight with plastic wrap and/or foil a couple of times and place in the freezer for up to 6 months. Remove from the freezer and place in the fridge for 24 hours to thaw. Continue with directions to finish baking, making the topping right before needed. To bake from frozen, remove from the freezer and place in the oven at 350 for 30 minutes with a sheet of foil on top. Remove, add the topping, and place back in the oven to finish baking for an additional 20-30 minutes or until the middle is hot and bubbly and the top is a crunchy golden brown.

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