Sweet-Potato Crunch
Recipe from Parents

Pumpkin pie spice flavors a sweet potato casserole. A corn flake topping adds a tasty crunch for this side dish recipe.


Sweet-Potato Crunch

by 5  people


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Ingredients
  • 3 1/2  pounds 
    sweet potatoes, peeled and cut into chunks
  • 1   stick 
    butter, softened, divided
  • 1   tablespoon 
    granulated sugar
  • 1/2  teaspoon 
    grated orange peel
  • 1/2  teaspoon 
    pumpkin-pie spice
  • 1/4  teaspoon 
    salt
  • 1   cup 
    corn flakes
  • 1/2  cup 
    firmly packed brown sugar
  • 1/2  cup 
    chopped pecans
Directions
1.
Place sweet potatoes in a large saucepan; add enough salted water to cover them, and bring to a boil. Cook until tender, about 20 minutes. Drain, reserving 1/2 cup cooking liquid. Transfer to a large bowl. Using a hand mixer, beat in 1/2 stick butter, the granulated sugar, orange peel, pumpkin-pie spice, and salt. Transfer to a baking dish. Cover and refrigerate up to 3 days.
2.
In a small bowl, mix together corn flakes, brown sugar, and pecans. Melt remaining 1/2 stick butter, and stir into corn-flake topping. Cover and refrigerate up to 3 days.
3.
On Thanksgiving Day, remove potatoes and topping from refrigerator and bring to room temperature. Heat oven to 375 degrees F. Heat sweet potatoes in microwave for 20 minutes at 50 percent power to warm. Stir. Sprinkle topping over potatoes and bake in oven for 20 minutes.
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