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Cornflake Crusted Sweet Potato Casserole

30 minutes

This classic Thanksgiving favorite combines sweet and salty flavors with a crunchy topping for a melt-in-your-mouth experience.


  • 5 Large Sweet Potatoes, peeled and cubed
  • 2 Eggs
  • 1/4 cup Unsalted Butter, softened
  • 1/2 cup Half and Half
  • 3/4 cup Brown Sugar
  • 1 tsp. Vanilla Extract
  • 1 tsp. Salt
  • 1/4 tsp. Ground Nutmeg
  • 1/4 tsp. Cinnamon
  • 1 cup Cornflakes, crushed
  • 1 cup Chopped Pecans
  • 4 tbsp. Unsalted Butter, melted
  • 2 tsp. Soli Organic Fresh Thyme Leaves


  1. Preheat the oven to 375F.
  2. Prepare the sweet potatoes by placing them in a large saucepan and covering with water. Bring to a boil and continue to cook until softened, about 12 minutes. Drain and transfer to a large bowl.
  3. Mash the sweet potatoes and then add the eggs, 1/4 cup unsalted butter, half and half, brown sugar, vanilla extract, salt, nutmeg and cinnamon. Mix together until well combined.
  4. Transfer the mixture to a 9x13-inch casserole dish. Top with crushed cornflakes, chopped pecans and drizzle with 4 tablespoons of melted butter. Bake until lightly browned, about 30 minutes.
  5. Sprinkle with fresh thyme leaves before serving.