Sweet Potato Casserole with Crispy Corn Flake Topping

13 Nov 2012

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Recipes
Marla
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Sweet Potato Casserole - Copyright Marla Meridith

Can you believe Thanksgiving is just around the corner?! I am not sure where the time is going, but we need to prepare for the big feast!

I love turning classic dishes into modern versions of themselves. Welcome Sweet Potato Casserole with Crunchy Corn Flakes into your life!

Sweet Potato Casserole Copyright Marla Meridith

Around here we love the flavors of the holiday. Great food does not have to be super heavy. There are simple ways to make it taste just as good (even better in my opinion) by making a few little tweaks here and there.

Sweet Potato Casserole Copyright Marla Meridith

Instead of the traditional marshmallow topping (which is actually quite tasty) I went with a crispy corn flakes topping. This is a new family favorite!

Sweet Potato Casserole Copyright Marla Meridith

The texture play of soft & creamy mashed sweet potatoes with a crispy, maple-nut, corn flake crust is heavenly!

You will crave this all year round ~ certainly not just for Thanksgiving.

A few eggs and fat free ricotta cheese dress up this casserole even more. Elegant, healthy comfort food ~ something I crave all the time.

Sweet Potato Casserole Copyright Marla Meridith

So let’s learn how to make this sweet potato masterpiece.

Do you have any unique ways to use corn flakes or sweet potatoes? We would all love to hear about them in your comments.

Sweet Potato Casserole with Crispy Corn Flake Topping

INGREDIENTS

Sweet Potatoes

3 pounds (1350 g) Sweet Potatoes

2 larges Eggs, whisked

1/2 teaspoon fine Sea Salt

1 teaspoon ground Cinnamon

1/2 teaspoon Pumpkin Pie Spice

1 cup (227 g) fat free Ricotta

1/4 cup (50 ml) pure Maple Syrup (I prefer grade B for a more intense maple flavor)

Cooking Spray

 

Corn Flakes Topping

2 tablespoons Butter, Ghee or Coconut Oil

1/4 cup (50 ml) pure Maple Syrup

pinch of salt

1 cup (60 g) Erewhon Corn Flakes Cereal

1 cup raw Pecans, chopped (or your favorite nuts)

 

Method

Sweet Potatoes: Pre heat oven to 400 F with the rack in the middle. Pierce sweet potatoes several times with a fork or sharp knife. Bake about 50-60 minutes until potatoes are fork tender. Let them cool enough to safely peel off the skins. Reduce oven temperature to 350 F. Smash potatoes with a masher and combine them in a large bowl with the eggs salt, cinnamon, pumpkin pie spice, ricotta and maple syrup. Set aside.

Topping: Bring maple syrup and butter (or coconut oil) to a boil in a medium fry pan. Reduce heat to low immediately so it does not burn. Gently stir in corn flakes and nuts. Coat well.

Casserole: Spray a large, oven safe 9X12” 4 quart casserole dish with cooking spray. Fill with sweet potato mixture, spread evenly. Top with corn flakes mixture. Bake for 30-35 minutes until golden brown.

 

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