We make this recipe every year for either Thanksgiving or for Christmas. For many years, we made it for both and sometimes still do! It’s a family favorite for sure. I added a note in the recipe saying that you could substitute plain raw pecans for cinnamon sugar pecans. That’s another recipe we make around the holidays that’s fun to have on hand to spice up really anything. My husband and I actually used Special K cinnamon pecan cereal in place of corn flakes too (because we aren’t fans of plain corn flakes and didn’t want to have a whole box leftover and go to waste) and it turned out good! Just wanted to let ya know!
- 4 cups cooked sweet potatoes
- 1 stick unsalted softened butter
- ½ to ¾ cup sugar (depending on how sweet you like it)
- 2 eggs
- 1 small can evaporated milk (or you could try canned coconut as an alternative)
- ½ cup flour
- 1 teaspoon vanilla extract
- Topping: ½ cup brown sugar, ½ cup sweetened shredded coconut, ½ cup chopped pecans (if you have cinnamon pecans already made, these would be SO good to use instead), 1 cup corn flakes
- Clean the sweet potatoes.
- Boil sweet potatoes with skin on for about 20-25 minutes, covered.
- Once the sweet potatoes cool, peel them and place them into a bowl.
- Combine all of the ingredients and mix well (or use a hand blender/mixer).
- Combine topping ingredients into a separate bowl and mix together well.
- Pour sweet potato mixture into a 9x9 baking dish and place nut topping on top.
- Bake at 350 for 40 to 50 minutes.