I see you there. You’re super busy trying to make the holidays special for your family. You need a recipe that’s amazing, easy and something your crew will love for generations.
I got you!
Introducing Nana’s Sweet Potato Casserole. Another secret family recipe brought from my family table to yours!
This dish is a side but really it steals the show every time. With the right amount of sweetness and crunch, your tastebuds will do a happy dance all day, then again when you eat leftovers!
When I say easy, I mean this recipe is EEE-ZZZ. Anything over 5 ingredients makes me squirm a bit. So, with only 5 ingredients, it’s my dream recipe.
Tips for the Best Sweet Potato Casserole
Bake the Sweet Potatoes
Bake the 8 sweet potatoes in the oven. If you are in a pinch for time, you can totally microwave them. I think the flavor is better when you bake them. But honestly, the difference is very minor so microwaving is definitely an option.
Be sure to wash and puncture sweet potatoes with fork holes all over, both for the oven or microwave method.
Place potatoes on a baking sheet and pop in the oven for 1 hour at 400 degrees.
Blending the Bottom Layer
When mixing the bottom layer of sweet potatoes, softened butter, sugar and eggs use a hand mixer on low. Consistency will be thick but spreadable. Then, pour and spread in the bottom of a baking dish. Glass or metal is fine.
What Gives the Awesome Crunch?
What really makes this sweet potato casserole stand out? The amazing CRUNCH! Your typical sweet potato recipe is adorned with marshmallows, which is okay but I’m a sucker for the crunch in this recipe! The crunch comes from the combination of toasted corn flakes and pecans. While this dish bakes in the oven, the brown sugar melts coating the pecans and corn flakes. The result is out of this world good!
For the top layer you will want to mix by hand with a spoon. I like to mix it with the melted butter fairly warm so it combines well with the sugar and other ingredients. Spread the top layer over the bottom layer of sweet potatoes.
Then pop in the oven for about 30 minutes or until golden brown. And voila! Now you have a gorgeous sweet potato casserole dish that is really the best. Ever.
Sweet Potato Casserole - A Secret Family Recipe
Southern style sweet potato casserole with a twist. Made with brown sugar, pecans and a secret ingredient for crunch. This dish will be the highlight of your Thanksgiving meal!
- 8 large Sweet potatoes baked until soft
- 1 c White granulated sugar
- 2 Beaten eggs
- 1 stick Butter, softened
- 1/2 c Milk, whole
- 1 c Brown sugar, dark
- 2 c Corn flakes
- 1/3 c Butter, melted
- 1 c Pecans, chopped
Cook Sweet Potatoes
Pre-heat oven to 400 degrees
Wash and dry sweet potatoes
Poke fork holes all over the sweet potatoes
Wrap sweet potatoes individually in foil
Place on cookie sheets. Bake for 1 hour or until soft and oozy
Once sweet potatoes have cooled, remove peel. Note: I usually cut a 2 inch slit and remove with my hands. If peel doesn't remove easily you may need to cook more
Reduce oven temp to 350 degrees
In a large bowl, combine sweet potatoes, white sugar, eggs, 1 stick of softened butter, and milk
Mix with a hand mixer on low until combined
Pour in a large glass baking dish
In a large bowl combine brown sugar, corn flakes, melted butter and chopped pecans
Mix until combine
Pour and spread out evenly over the bottom layer mixture
Bake at 350 for 30 minutes