Winnie’s Sweet Potato Casserole
Sweet potato casserole with a crunchy twist! Winnie’s Sweet Potato Casserole features a yummy corn flake topping with chopped pecans, and is ready in less than 30 minutes.
Ingredients
- 1 40 oz. can Bruce’s Yams Cut Sweet Potatoes; drained
- 3 whole eggs; beaten well
- 1/2 tsp. pure vanilla extract
- 1/3 tsp. salt
- 1/4 cup light brown sugar
- 1/2 cup unsalted butter; softened
- 1-1/2 tsp. baking powder
Topping:
- 1-1/2 cups corn flake cereal flakes
- 2/3 cup unsalted butter; softened
- 1/4 cup light brown sugar
- 1/2 cup chopped pecans
Instructions
- Heat oven to 350°F, and butter a 2 quart baking dish; set aside.
- In the bowl of a mixer, beat Bruce’s Yams Cut Sweet Potatoes until almost smooth. Add eggs, vanilla, salt, 1/4 cup light brown sugar, 1/2 cup butter and baking powder. Transfer sweet potato mixture to prepared dish.
- Meanwhile, stir together corn flake crumbs, 2/3 cup butter, 1/4 cup brown sugar and pecans (crushing the corn flakes just slightly).
- Scatter topping mixture over casserole and bake for 25 minutes or until corn flake crumbs are golden brown. If top starts to darken too quickly, tent with tin foil.