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Sweet Potato Casserole

Sweet potatoes grow in abundance in Alabama, where sculptor Sandi Stevens' family eats them year-round. This casserole is a Stevens favorite: silky pureed sweet potatoes topped with a sweet and crunchy pecan-cornflake topping. If you don't have pecans or cornflakes on hand, Stevens says the topping can be made with whatever nut or cereal is in the cupboard.
12 Servings - 2 hr 30 min -
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Servings:12  | Calories:522 | Total Fat:24g  | Chol:89mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 24g
37 %
Sat Fat 11g
55 %
Total Carb 73g
24 %
Fiber 7g
28 %
Sugars 37g
Cholesterol 89mg
30 %
Sodium 315mg
13 %
Protein 7g
14 %
34% Sweet potatoes
25% Unsalted butter
20% Light brown sugar
19% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


5 1/2 pounds sweet potatoes, peeled and cut into 2 inch chunks
2 sticks unsalted butter, melted, plus more for brushing
1 1/2 teaspoons freshly grated nutmeg
1 1/2 cups light brown sugar
1 cup milk, warmed
3 large eggs, beaten
1 cup pecan halves (4 ounces)
1 cup cornflakes
1/2 teaspoon cinnamon

Directions : View recipe directions on
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