Our Thanksgiving celebration would not be complete without this delicious Sweet Potato Casserole! Everyone loves it so much that sometimes they even eat seconds for dessert!
I started making this tasty recipe when my kids were little. I really don’t even remember where the recipe came from. It was such a success that it has made it to every Thanksgiving since! This is one of those dishes that everyone looks forward to every year.
I love being able to make sides that can be made ahead and then just be popped in the oven to finish cooking right before serving. I always make this dish the day before and keep it in the fridge until I’m ready to cook it. After all, the cook should be able to enjoy spending time with family on Thanksgiving too!
Sweet Potato Casserole
For the base
- 2 Pounds Sweet potatoes ,cooked and mashed
- 1 1/2 Sticks Melted un-salted butter
- 1 Cup Sugar
- 2 teaspoons Cinnamon
- 1/2 Cup Orange juice
- 2 Large eggs
- 1/2 teaspoon Salt
For the topping
- 2 Cups Crushed cornflakes
- 1/3 Cup Brown sugar
- 1/2 Stick Unsalted butter ,melted
For the base:
- Preheat oven to 375 Degrees F. Grease a 9x13 pan and set aside.
- In a large mixing bowl combine all ingredients and whip with electric mixer until smooth. Spread into prepared pan.
For the topping:
- Mix all ingredients with a fork until well combined and crumbly. Spread over sweet potato mixture.
- At this point you can either bake or cover with aluminum foil and store in the fridge.
- When ready to bake, place on center rack in preheated oven and bake for 30-40 minutes or until topping is golden.
This Sweet Potato Casserole is the perfect addition to any Thanksgiving table! Here are some more of our favorite Thanksgiving dishes! Enjoy!
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I will be sharing this recipe at the following link parties:
Sweet and Savoury Sundays