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

Source: Parents Magazine

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Recipe Summary test

bake:
20 mins
microwave:
20 mins
total:
40 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • On Thanksgiving Day, remove potatoes and topping from refrigerator and bring to room temperature. Heat oven to 375°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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