When it comes to the ultimate sweet potato casserole recipe, I encourage you to top it with crushed cornflakes! Sweet, crunchy and addicting!
Serves: 10
Ingredients
FOR THE CASSEROLE:
5 Large Sweet Potatoes, peeled and cubed
2 Eggs
¼ cup Unsalted Butter, softened
½ cup Half and Half
¾ cup Brown Sugar
1 tsp. Vanilla Extract
1 tsp. Salt
¼ tsp. Ground Nutmeg
¼ tsp. Cinnamon
FOR THE TOPPING:
1 cup Cornflakes, crushed
1 cup Chopped Pecans
4 tbsp. Unsalted Butter, melted
2 tsp. Soli Organic Fresh Thyme Leaves
Instructions
Preheat the oven to 375F.
Prepare the sweet potatoes by placing them in a large saucepan and coving with water. Bring to a boil and continue to cook until softened, about 12 minutes. Drain and transfer to a large bowl.
Mash the sweet potatoes and then add the eggs, ¼ cup unsalted butter, half and half, brown sugar, vanilla extract, salt, nutmeg and cinnamon. Mix together until well combined.
Transfer the mixture to a 9x13-inch casserole dish. Top with crushed cornflakes, chopped pecans and drizzle with 4 tablespoons of melted butter. Bake until lightly browned, about 30 minutes.
Sprinkle with fresh thyme leaves before serving.
Recipe by Slice of Jess at https://sliceofjess.com/sweet-potato-casserole-recipe/