Description
This Hot Honey Sweet Potato Casserole combines creamy mashed sweet potatoes with a spicy-sweet honey glaze and a crunchy pecan and corn flake topping. Perfectly baked until golden and bubbly, this comforting dish offers a delightful balance of flavors and textures, making it an ideal side for holiday dinners or special occasions.
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 Dish: Preheat your oven to 375°F (190°C). Grease a 9 inch by 13 inch baking dish with butter or non-stick spray and set aside.
- Cook Sweet Potatoes: Bring a large pot of water to a boil on the stovetop. Add the peeled and cubed sweet potatoes and simmer gently for about 15 minutes, or until they are fork-tender. Drain the potatoes thoroughly using a colander.
- Mash Sweet Potatoes: Place the drained sweet potatoes in a large bowl or back into the cooking pot. Add ½ cup hot honey, ½ cup butter, ¼ teaspoon cinnamon, and ¼ teaspoon salt. Use an electric hand mixer or a potato masher to mash the mixture until smooth and creamy.
- Spread Mixture in Dish: Evenly spread the mashed sweet potato mixture into the prepared baking dish, smoothing the top with a spatula.
- Prepare Topping: 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.
- Crush and Mix Crunchy Topping: Crush the corn flakes and pecans together using a food processor or by placing them in a large plastic zipper bag and crushing with a heavy rolling pin. Add this crushed mixture to the melted butter and hot honey mixture and stir well to coat evenly.
- Add Topping to Casserole: Sprinkle the crunchy pecan and corn flake topping evenly over the sweet potato layer in the baking dish.
- Bake: Place the casserole in the preheated oven and bake for 20 minutes until the topping is golden brown and crisp.
- Serve: Remove from oven and optionally drizzle with extra hot honey before serving for an added sweet heat kick. Serve warm and enjoy!
Notes
- For homemade hot honey, gently warm honey with crushed red pepper flakes to infuse the heat.
- Use fresh pecans for the best flavor and crunch in the topping.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently in the oven.
- This dish pairs well with roasted meats or as part of a holiday feast.
