Mom’s version of sweet potato casserole is a decadent staple on our holiday menu. It calls for canned sweet potatoes, but can be made with cooked fresh sweet potatoes. They’re baked with beaten egg and brown sugar, and topped with a buttery mixture of crushed cornflakes and chopped pecans.
- 16 oz. can sweet potatoes (not in syrup), drained and mashed
- 3 eggs, slightly beaten
- 1/2 cup brown sugar
- 1 stick butter, melted
- 1 tsp. vanilla
- 2 Tbs. butter, melted
- 1 cup corn flakes, crushed
- 1 cup pecans, chopped
Preheat oven to 350º.
In a 2-quart casserole dish, combine sweet potatoes, eggs, brown sugar, and 1 stick melted butter.
Combine 2 Tbs. melted butter, corn flakes, and pecans. Sprinkle over sweet potato mixture.
Cover with foil and bake for 40 minutes. Uncover and bake 5 minutes more.