Sweet Potato Casserole With Cornflakes is a creamy and comforting side dish topped with a buttery crunchy cornflake topping. Perfect for holidays, family gatherings, and cozy dinners, this casserole delivers a delicious balance of sweetness and texture in every bite.
Total Time:50 minutes
Yield:8 servings
Ingredients
3 pounds sweet potatoes, peeled and cubed
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups cornflakes cereal, crushed
3 tablespoons melted butter
1/2 cup chopped pecans (optional)
Instructions
Preheat the oven to 350°F (175°C).
Peel and cut the sweet potatoes into chunks.
Boil the sweet potatoes in salted water until fork-tender, about 15–20 minutes.
Drain and mash the sweet potatoes until smooth.
Add the softened butter, brown sugar, granulated sugar, eggs, milk, vanilla extract, cinnamon, and salt. Mix until fully combined.
Spread the sweet potato mixture evenly into a greased baking dish.
In a separate bowl, combine the crushed cornflakes with melted butter and optional chopped pecans.
Sprinkle the cornflake mixture evenly over the casserole.
Bake for 25–30 minutes until the topping is golden and crispy.
Let cool slightly before serving.
Notes
Add mini marshmallows during the last few minutes of baking for a classic variation.
Maple syrup can replace granulated sugar for deeper flavor.
Nutmeg or pumpkin spice adds extra warmth.
Use plant-based butter and milk for a dairy-free version.
Store leftovers in the refrigerator for up to 4 days.
Freeze the casserole without the topping for best results.
