Description
This Hot Honey Sweet Potato Casserole is a delightful twist on a classic side dish, combining creamy mashed sweet potatoes with a spicy-sweet honey glaze and a crunchy cornflake and pecan topping. Perfectly baked to golden perfection, it brings warmth and a hint of heat to any meal, making it ideal for holiday gatherings or cozy dinners.
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 Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9 inch x 13 inch baking dish thoroughly and set it aside to be ready for the casserole.
- Cook Sweet Potatoes: Bring a large pot of water to a boil on the stovetop. Add the peeled and cubed sweet potatoes to the boiling water and simmer for 15 minutes or until they are fork tender. Drain well in a colander.
- Mash Sweet Potatoes: Transfer the cooked sweet potatoes to a large bowl or the original pot. Add ½ cup of hot honey, ½ cup of butter, ¼ teaspoon cinnamon, and ¼ teaspoon salt. Use an electric hand mixer or potato masher to mash everything together until smooth and creamy.
- Assemble Sweet Potato Layer: Evenly spread the mashed sweet potato mixture into the prepared baking dish to form a smooth, flat layer.
- Prepare Topping Mixture: In a medium bowl, melt the remaining ¼ cup butter. 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 by placing them in a large plastic zipper bag and using a rolling pin. Mix the crushed flakes and pecans into the melted butter and honey mixture until all are coated evenly.
- Add Topping to Casserole: Sprinkle the prepared crunchy topping evenly over the sweet potato layer in the baking dish, covering it generously.
- Bake until Golden: Place the baking dish in the preheated oven and bake for 20 minutes or until the topping is golden brown and crisp. Remove from the oven and optionally drizzle extra hot honey over the top before serving.
Notes
- For the hot honey, you can use store-bought or make your own by combining honey with a bit of cayenne pepper or hot sauce.
- Use unsalted butter to control the salt level in the dish.
- The crunchy topping can be adjusted with different nuts like walnuts or almonds if preferred.
- This casserole can be prepared a day ahead and baked just before serving for convenience.
- If you want it less spicy, reduce the hot honey or use regular honey in the sweet potato mixture and topping.
