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.
Servings:12 | Calories:522 | Total Fat:24g | Chol:89mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 24g
Sat Fat 11g
Total Carb 73g
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 Salt 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 foodandwine.com