When it comes to the ultimate sweet potato casserole recipe, I encourage you to top it with crushed cornflakes! Sweet, crunchy, and addicting!
I absolutely heart the holiday season… it’s filled with so much yumminess! Whether you like to top your sweet taters with pecans or marshmallows, the cornflake layer is a MUST! Oh, and topping it off with fresh herbs adds a bright and flavorful contrast to the savory ingredients below! Other must-makes for your Thanksgiving table include my Southern Baked Macaroni & Cheese, these Ultimate Yukon Gold Mashed Potatoes, and make sure to save your leftovers so you can try my take on Ross Gellar’s Leftover Thanksgiving Sandwich (with a moist maker)!
INGREDIENTS YOU’LL NEED:
This here is a sweet and savory masterpiece your whole family will fall in love with. In addition to the holidays, you can serve this alongside this Roasted Pork Loin with Apples, My Favorite Homemade Meatloaf, or alongside my Java Braised Pot Roast! This is everything you’ll need for this crazy-addicting side dish:
- Sweet Potatoes
- Unsalted Butter
- Half and Half
- Brown Sugar
- Vanilla Extract
- Ground Nutmeg
- Chopped Pecans
- Soli Organic Fresh Thyme Leaves
I prefer to use unsalted butter in this recipe. However, if you only have salted butter on hand… that works too! Just make sure to taste the sweet potato mixture before adding any additional salt.
MORE HOLIDAY COOKIN’!
- 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
- 1 cup Cornflakes, crushed
- 1 cup Chopped Pecans
- 4 tbsp. Unsalted Butter, melted
- 2 tsp. Soli Organic Fresh Thyme Leaves
- 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.
NOTES ON THIS RECIPE:
- You can certainly make the casserole ahead of time. Simply follow through step 3 and then transfer the mixture to a baking dish. Cover and refrigerate for up to 48 hours in advance. When you’re ready to enjoy, allow the casserole to slightly come to room temperature, top with the cornflake topping and bake! You’ll need to add an extra 5 – 10 minutes to the baking process.
- While I topped this recipe with fresh thyme, it also tastes fantastic with rosemary or sage! Sometimes I’ll do half and half with pecans and marshmallows. Which one is your fav?
- Store any leftovers in the refrigerator, covered, and consume within 2 days.
This post is sponsored by Soli Organic. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!