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a casserole of tender orange sweet potato shreds under a crisp golden cornflake topping, with one portion removed to reveal the strands
Rachel Kim

Cornflake Sweet Potato Casserole

Shredding the raw sweet potatoes gives this casserole a different texture from all the mashed versions, with tender strands under a crackly cornflake lid. The first covered bake lets those strands soften in the dairy mixture before the topping goes on, so don't rush straight to the crunchy part or you'll have browned cereal over stubborn potatoes. Squeeze a cooled test strand between your fingers if you're unsure whether the center is tender; the finished filling should scoop together, with recognizable shreds and no raw crunch hiding under the crust.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 3 lbs sweet potatoes peeled and coarsely grated
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 3 tbsp unsalted butter melted, for filling
  • 2 tbsp packed light brown sugar
  • 3/4 tsp fine salt
  • 1/2 tsp ground cinnamon
  • 2 cups plain cornflakes lightly crushed
  • 2 tbsp unsalted butter melted, for topping
  • 1 tsp unsalted butter for the dish

Method
 

  1. Heat the oven to 350°F and grease a 9-by-13-inch baking dish. Grate the sweet potatoes on the large holes of a box grater.
  2. Whisk eggs, milk, sour cream, filling butter, brown sugar, salt and cinnamon in a large bowl. Fold in the grated potatoes until evenly coated.
  3. Spread in the dish, cover tightly with foil and bake for 45 minutes. Check that the center shreds are nearly tender before adding the topping.
  4. Toss cornflakes with the topping butter and scatter over the uncovered casserole. Bake for 20 to 25 minutes more until crisp and golden, the potato shreds are tender and the center reaches 160°F.
  5. Rest for 10 minutes before cutting soft squares or serving with a spoon.