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Sweet Potato Casserole III

SUBMITTED BY: Earla Taylor

"This is an easy sweet potato side dish with pecans and cornflakes!"
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 pounds mashed sweet potatoes
  • 2 eggs
  • 1 1/2 cups white sugar
  • 1/4 cup butter
  • 1/3 cup sweetened condensed milk
  • 1 cup cornflakes cereal, crumbled
  • 1/2 cup chopped pecans
  • 1/4 cup butter
  • 3 tablespoons brown sugar

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Spray one 2 quart casserole dish with non-stick cooking spray.
  2. Combine the sweet potatoes, eggs, white sugar, 1/4 cup of the butter or margarine and the milk. Mix until well blended. Spoon sweet potato mixture into the prepare casserole dish.
  3. Bake at 350 degrees F (175 degrees C) for 15 minutes.
  4. Combine the crushed cornflakes, pecans, remaining 1/4 cup butter or margarine, and brown sugar to taste. Sprinkle over the top of the baked sweet potatoes and return to the oven and bake for another 15 minutes or until lightly browned.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2006 by JillyBean
This recipe is so good with this topping. I make mine with 1/2 t. vanilla and 1/2t. cinnamon. I skip the condensed milk- just use regular milk. Good sweet potatoes don't need that much sweetening. Use part brown sugar and part white sugar to gain the sweetness you like. The topping is different and that is what makes the casserole. I probably add more brown sugar on top with the cruch corn flakes and melted butter and pecans.

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2005 by KTDM1099
This recipe is wonderful. Yes it is sweet, but you can adjust it to your taste. I think I cut back a little on the sugar and the condensed milk, but if I did it wasn't by much, because I also double the recipe. I added a few things like nutmeg, cinnamon, and a little OJ/lemon juice, which ever I had on hand. It was wonderful, I made it for Thanksgiving last year and then was asked to make it again 3 times before Christmas came around. It was a big hit and everyone has already requested it again for this years festivities. Definitely a new holiday tradition for my family and a keeper! Thanks for the recipe!!!!

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2003 by MSZIP
I have used this recipe now 4 times in the last year. It's fantastic and you can still taste the sweet potatoes. Everyone loves the crunchy topping. I use ANY type of flake cereal.

5 users found this review helpful


MORE MEMBER REVIEWS
 
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 672

  • Total Fat: 26g
  • Cholesterol: 118mg
  • Sodium: 365mg
  • Total Carbs: 106.5g
  •     Dietary Fiber: 3.7g
  • Protein: 7.8g

VIEW DETAILED NUTRITION

About: Nutrition Info

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