Try this Sweet Potato Casserole recipe, or contribute your own.
- Carbohydrate 396.825318125354 g
- Cholesterol 581.8533 mg
- Fat 240.508898218158 g
- Fiber 19.9151213060296 g
- Protein 58.1393272135612 g
- Saturated Fat 129.693267329447 g
- Serving Size 1 1 Serving (1700g)
- Sodium 2396.90350357849 mg
- Sugar 376.910196819324 g
- Trans Fat 15.2524600044549 g
- Calories 3877 calories
Step-by-step
- Cut cooked sweet potatoes into chunks for easier blending.
- Blend.
- Combine all ingredients and beat until smooth.
- Bake in casserole dish (9x9) at 350 degrees for 45 minutes.
- Then add topping.
- Topping: Melt butter, add brown sugar, pecans and corn flakes.
- Spread over sweet potatoes and bake until crunchy (about 15 minutes).
A crisp, buttery cornflake crust gives way beneath the spoon to a dense, satiny interior that tastes distinctly of caramelized sugar and warm spices. Achieving this specific textural contrast requires navigating the fine line between a creamy purée and a watery mess. Many attempts fail because home cooks underestimate how much moisture raw or even boiled tubers retain within their cellular walls, which then leaches out during baking and sabotages the structure.
- Cut cooked tubers into uniform chunks before blending to ensure the mechanical blades incorporate the dairy without leaving fibrous strands.
- Use evaporated milk rather than standard fresh milk because its reduced water content prevents the custard base from curdling under heat.
- Bake the base at 350 degrees Fahrenheit for 45 minutes to let the eggs set properly before applying any crunchy elements.
- Reserve the crushed cornflake and pecan topping for the final fifteen minutes of baking so the butter-coated starches crisp instead of burning.
Pairing this rich dish with a sharply acidic roasted protein cuts through the dense fat profile of the butter and dairy. Leftovers keep for up to three days when sealed tightly in the refrigerator, though the cereal topping will soften over time.
