The BEST Sweet Potato Casserole with Cornflake Pecan Crust is the only sweet potato recipe you need for any occasion. REAL sweet potatoes, brown sugar and pineapple are whipped together for a fluffy, creamy bite you’ll quickly become addicted to. A must have for Thanksgiving, this simple dish is a staple for family gatherings all season long.
Just two more weeks until we can stuff ourselves silly without having to apologize for it….isn’t that the best day ever? I look forward to Thanksgiving every year because there are recipes I save just for this day….like my favorite Mashed Potatoes that are so sinfully delicious that they HAVE to be saved for special occasions. And this stuffing recipe….because it takes a bit of time to make but is sooooooo totally worth every single second. The most amazingly easy Turkey recipe which stays moist and tender no matter how much you screw it up….everyone who makes it raves about it’s flawlessness. And the BEST Sweet Potato Casserole with Cornflake Pecan Crust.
This is not the sweet potato casserole I remember growing up. The one I recall was a mixture of buckets of brown sugar and butter with whole canned yams……and topped with marshmallows. Lots of marshmallows….big and small. I know a lot of you are die hard lovers of the mini marshmallow topped yams but I’m not one of them. To be honest, I don’t think I ever tried that version because it just looked like it would make my teeth hurt from the sweetness and I’d end up having a sugar crash about an hour later….possibly face planting in my Apple Pie. You know what I’m saying? I may be missing out on some ridiculous culinary concoction but my mind just says no.
Then I tried a sweet potato souffle…which is actually yams, I know, but tell that to the restaurant that served it. It was amazing. Like a crustless pie with a praline topping. Absolute heaven. And THEN I tried a sweet potato casserole at my in-laws house one Thanksgiving that I absolutely loved but was never able to get the recipe. My mother in-law used the praline topping, if I recall correctly, and I’m pretty sure it had pineapple in it. I would bet like $90 it had pineapple so I knew that’s the direction I wanted to go. And so…..this, the very BEST EVER Sweet Potato Casserole with Cornflake Pecan Crust was born.
Like the marshmallow topping from my past, I felt the praline topping was a little too sweet. Like more suited for the dessert table and topped with a dollop of whipped cream or a scoop of vanilla ice cream. (Which wouldn’t be too bad now that I’m thinking about it.) So I borrowed the cornflake topping idea from my hash brown casserole recipe and came up with something a little different with a ton of crunch, a great contrast to the soft, pureed potatoes….er, um, yams.
Eventually, I’m going to rename it Soapbox Sweet Potato Casserole because I can. At least I THINK I’m allowed to do that. Or, unless people will think the recipe contains soap….which it does not. But for now….let’s just call it the most amazing, very BEST Sweet Potato Casserole with Cornflake Pecan Crust you’ll ever make.
Note: Recipe and photos update on November 10, 2017. Original recipe posted on November 9, 2013.
Sweet Potato Casserole with Cornflake Pecan Crust
- 4 large yams, roasted and peeled (roast for approximately 30-40 minutes or until fork tender.)
- 1/2 cup unsalted butter
- 2/3 cup packed light brown sugar
- 1 large egg, lightly beaten
- 1/2 cup half and half
- 20 ounce can crushed pineapple, drained
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/2 cups crushed cornflakes
- 4 tablespoons unsalted butter, melted
- 1/2 cup chopped pecans
- 2 tablespoons packed light brown sugar
Preheat oven to 325 degrees.
In the bowl of a stand mixer, add the yams, butter and brown sugar. Mix on med-low speed to combine. Add the egg, half and half, pineapple, cinnamon and nutmeg and mix to combine thoroughly.
Pour the mixture into a greased oven-safe casserole dish and set aside.
In a small bowl, mix together the cornflakes, butter, pecans and light brown sugar. Sprinkle the mixture evenly over the top of the casserole and bake for approximately 25-30 minutes or until the top starts to brown.
Casserole can be made up to 24 hours in advance. Store the sweet potato and topping separately in airtight containers, refrigerated, and top just before baking.
|Amount Per Serving||As Served|
|Calories 322kcal Calories from fat 149|
|% Daily Value|
|Total Fat 17g||26%|
|Saturated Fat 8g||40%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|