The BEST Sweet Potato Casserole
Sweet and perfectly spiced with an addictive crunchy topping, this sweet potato casserole will be your new favorite Thanksgiving side dish! And, the best part is that this casserole is super easy to make ahead of time, which means less prep work on Thanksgiving morning!
Ingredients
Sweet Potato Filling Ingredients
- 8 medium size sweet potatoes
- 1/2 cup brown sugar
- 4 tbsp softened butter
- 1 1/2 cups milk
- 2 tbsp ground cinnamon
- 1 tbsp vanilla extract
Crunch Topping Ingredients
- 1 1/2 cups cornflakes cereal slightly crushed
- 1 1/2 cups chopped pecans
- 1 1/2 cups sweetened shredded coconut
- 3/4 cup brown sugar
- 3/4 tsp salt
- 4 tbsp melted unsalted butter*
Instructions
- Preheat oven to 450 °F and line a baking sheet with parchment paper or aluminum foil. With a knife, slash sweet potatoes several times on both sides before placing them on the pan and baking for about an hour. When a knife can be easily inserted into the potatoes, they are done baking. Allow sweet potatoes to cool before peeling them.
- Lower oven heat to 375 °F and grease a 9x13 inch dish with cooking spray. Add the peeled sweet potatoes to a large bowl and puree with an electric hand mixer or immersion blender for 1-2 minutes. To the bowl, add the rest of the filling ingredients: brown sugar, butter, milk, cinnamon and vanilla extract. Puree all of the ingredients together until the filing is smooth and creamy.
- Spread the filling into your prepared baking dish before making the topping. For the topping, mix together the cornflakes, pecans, coconut, brown sugar and salt. Add the melted butter and toss together the topping until everything is coated with butter. Generously cover the sweet potato filling with the topping.
- Bake the casserole about 30 minutes or until the topping is golden brown. Allow the casserole to cool 10-15 minutes before serving.
Notes
*If you wish to use salted butter in the topping, reduce the salt to 1/2 tsp.
**Want to make this casserole ahead of time? Follow step by step instructions in above post!
***Casserole will keep in the fridge 3-5 days, but the topping will lose its crunchiness, so it is best to eat soon after baking.