Sweet Potato Casserole with Crunchy Cornflake Streusel
Vegetables
Photo: Heather Bilyeu
Ingredients
- 3-4 lb sweet potatoes
- ¼ C butter
- ¼ C brown sugar
- 2 eggs
- 1 tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ C milk
- Topping
- 2 C cornflake cereal, crushed
- ¾ C chopped pecans
- ¾ C brown sugar
- ½ C melted butter
- Pinch of salt
Directions
Preheat oven to 350°. Peel and dice sweet potatoes; boil until fork-tender (10-15 minutes) and drain. In a large bowl, mash potatoes with butter, brown sugar, eggs, salt, cinnamon and nutmeg until smooth. Mix in milk. Spread into a greased 9×12-inch or 1 1/2 quart baking dish and bake for 20 minutes. Meanwhile, combine all topping ingredients in a bowl. Sprinkle topping over casserole and bake another 15–20 minutes. Serve warm. Serves 8-10.
