Description
This Hot Honey Sweet Potato Casserole is a delightful twist on a classic comfort food. It features tender mashed sweet potatoes infused with warm cinnamon and a spicy-sweet hot honey glaze, topped with a crunchy pecan and corn flake crust. Perfectly baked to golden perfection, this casserole balances sweetness with a subtle kick, making it an irresistible side dish for any meal.
Ingredients
Scale
Sweet Potato Mixture
- 3 pounds sweet potatoes, peeled and cut into 1 inch cubes
- ½ cup hot honey
- ½ cup butter
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
Topping
- ¼ cup hot honey
- ¼ cup butter
- ¼ teaspoon cinnamon
- 3 cups corn flakes
- ½ cup pecans
Instructions
- Preheat and Prepare: Preheat your oven to 375°F. Grease a 9 inch by 13 inch baking dish to prevent sticking and set aside.
- Cook Sweet Potatoes: Bring a large pot of water to boil on the stove. Add the peeled and cubed sweet potatoes and let them simmer for about 15 minutes or until they are fork tender. Drain the potatoes using a colander.
- Mash Potatoes: In a large bowl or back in the pot used for cooking, combine the cooked sweet potatoes with ½ cup hot honey, ½ cup butter, ¼ teaspoon cinnamon, and ¼ teaspoon salt. Use an electric hand mixer or potato masher to mash the mixture until smooth and well combined.
- Spread Sweet Potato Layer: Evenly spread the mashed sweet potato mixture into the prepared baking dish.
- Prepare Topping Mixture: Melt the remaining ¼ cup butter in a medium bowl. Stir in the remaining ¼ cup hot honey and ¼ teaspoon cinnamon until well combined.
- Make Crunchy Topping: Crush the corn flakes and pecans together using a food processor or place them in a large plastic zipper bag and crush with a rolling pin. Mix the crushed mixture into the melted butter and hot honey mixture.
- Add Topping: Sprinkle the crunchy pecan and corn flake mixture evenly over the sweet potatoes in the baking dish.
- Bake: Bake in the preheated oven for 20 minutes, or until the topping is golden and crisp.
- Serve: Remove from oven and optionally drizzle with extra hot honey before serving for an added touch of sweetness and heat.
Notes
- For a less spicy version, use regular honey instead of hot honey.
- Make sure to peel the sweet potatoes for a smoother texture.
- Crushing corn flakes and pecans finely helps create a more uniform crunchy topping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain topping crispness.
- Use unsalted butter if you want better control over the salt content.
