Sweet potato casserole with a buttery cornflake pecan crust and spiked with pineapple is the only side dish you need for the holiday season. Fluffy, sweet and amazing.
4large yamsroasted and peeled (roast for approximately 30-40 minutes or until fork tender.)
1/2cupunsalted butter
2/3cuppacked light brown sugar
1large egglightly beaten
1/2cuphalf and half
20ouncecan crushed pineappledrained
1teaspoonground cinnamon
1/4teaspoonground nutmeg
1/4teaspoonground ginger
1 1/2cupscrushed cornflakes
4tablespoonsunsalted buttermelted
1/2cupchopped pecans
2tablespoonspacked light brown sugar
Instructions
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.
Serve immediately.
Video
Notes
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.