Description
This Hot Honey Sweet Potato Casserole is a delightful twist on a classic comfort dish, combining creamy mashed sweet potatoes with a spicy-sweet honey glaze and a crunchy pecan and cornflake topping. Perfect for holiday gatherings or a cozy family dinner, this recipe balances sweet, savory, and spicy flavors with a satisfying texture contrast.
Ingredients
Scale
Sweet Potato Base
- 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
- ¾ cup hot honey (divided as ½ cup for base, ¼ cup for topping and extra for drizzling)
- ¾ cup butter (divided as ½ cup for base, ¼ cup for topping)
- ¼ teaspoon cinnamon (divided as ¼ teaspoon for base, ¼ teaspoon for topping)
- 3 cups corn flakes
- ½ cup pecans
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Grease a 9 inch by 13 inch baking dish and set it aside for later use.
- Cook Sweet Potatoes: Bring a large pot of water to a boil on the stovetop. Add the peeled and cubed sweet potatoes and simmer for about 15 minutes, or until they are fork-tender. Drain the potatoes thoroughly using a colander.
- Mash Sweet Potatoes: In a large bowl or back in the pot, combine the cooked sweet potatoes with ½ cup of hot honey, ½ cup of butter, ¼ teaspoon of cinnamon, and ¼ teaspoon of salt. Use an electric hand mixer or potato masher to mash the mixture until smooth and well combined.
- Spread Sweet Potato Mixture: Transfer the mashed sweet potato mixture evenly into the prepared baking dish, smoothing the top with a spatula.
- Prepare Topping Base: 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 zipper bag and crushing with a heavy rolling pin. Mix the crushed corn flakes and pecans into the melted butter and hot honey mixture until evenly coated.
- Add Topping: Sprinkle the crunchy topping mixture evenly over the sweet potatoes in the baking dish, ensuring full coverage for a crispy crust.
- Bake: Place the casserole in the preheated oven and bake for 20 minutes, or until the topping is golden brown and crispy.
- Serve: Remove the casserole from the oven and drizzle with extra hot honey before serving if desired for an additional layer of spicy sweetness.
Notes
- Hot honey can be substituted or made by mixing honey with a small amount of chili flakes or hot sauce to taste.
- Make sure to drain the sweet potatoes well to avoid excess water making the casserole soggy.
- For a nuttier flavor, toast the pecans lightly before crushing.
- This casserole can be prepared ahead and baked just before serving to save time.
- Leftovers can be refrigerated and gently reheated in the oven.
