This sweet potato casserole is not too sweet, but has a sweet, crunchy, nutty cornflake topping!
Ingredients
Topping
- 1 cup crushed cornflakes
- ½ cup brown sugar
- ½ cup crushed walnuts
- 5 tablespoons unsalted butter, melted
Filling
- 4 large cooked, peeled sweet potatoes, cut into chunks
- 1 cup evaporated milk
- ½ cup white sugar
- 5 tablespoons unsalted butter, softened
- 2 large eggs
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
Step 2
Mix sweet potatoes, evaporated milk, white sugar, butter, and eggs for filling together in a bowl with an electric mixer; beat well. Spread into the prepared casserole.
Step 3
Bake in the preheated oven for 15 minutes.
Step 4
While the casserole bakes, mix cornflakes, brown sugar, walnuts, and butter for topping together in a bowl. Remove casserole from the oven and sprinkle topping over.
Step 5
Return to the oven and continue to bake until golden and sweet potatoes are tender, about 15 minutes more.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 436 | |
% Daily Value * | |
Total Fat18g | 24% |
Saturated Fat9g | 46% |
Cholesterol75mg | 25% |
Sodium166mg | 7% |
Total Carbohydrate63g | 23% |
Dietary Fiber6g | 21% |
Total Sugars31g | |
Protein7g | |
Vitamin C6mg | 28% |
Calcium144mg | 11% |
Iron2mg | 13% |
Potassium749mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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