Growing up my Aunt always made a sweet potato casserole like this. It’s the first recipe to make me love sweet potatoes. Sure the 2 cups of sugar in the original recipe definitely helps a kid love sweet potatoes, but that crumble topping is money. My Crumble Topped Sweet Potato Casserole recipe keeps the pecan and corn flake (yes corn flakes) topping, but reduces the refined sugar. My adult palette is quite happy and I feel a tiny bit better about filling my plate with 50% Crumble Topped Sweet Potato Casserole.
Do not and I repeat do not attempt to make this with those dreadful canned yams. I know we don’t hate on food around here, but those are just gross. Make sure you use the real deal. I like to bake mine, but that takes about an hour. The good news is you can do it ahead of time. You can also cook your sweet potatoes in the microwave. They just need to be soft enough to cut them in half and scoop out the flesh.
The corn flakes are just not optional on this one. They add crunch, a touch of sweet and for my gluten free friends, if you ensure your corn flakes are certified gluten free, this Crumble Topped Sweet Potato Casserole recipe is perfectly safe for you to eat.
Make it Ahead
One of the keys to a successful Thanksgiving game plan is having some recipes you can make ahead. The good news is, this Crumble Topped Sweet Potato Casserole can be made a day or 2 before and baked to perfection the day of.
I really hope you make this recipe for your family this year and if you do, tag me on Instagram @FreshFitKitchen.
Pin Crumble Topped Sweet Potato Casserole for your Thanksgiving Day recipe plan!