• 4 large cooked, peeled sweet potatoes, cut into chunks
  • 1 cup evaporated milk
  • ½ cup white sugar
  • 5 tablespoons unsalted butter, softened
  • 2 large eggs


  • 1 cup crushed cornflakes
  • ½ cup brown sugar
  • ½ cup crushed walnuts
  • 5 tablespoons unsalted butter, melted
  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.

  2. Mix sweet potatoes, evaporated milk, white sugar, butter, and eggs for filling together in a bowl with an electric mixer; beat well. Spread into the prepared casserole.

  3. Bake in the preheated oven for 15 minutes.

  4. While the casserole bakes, mix cornflakes, brown sugar, walnuts, and butter for topping together in a bowl. Remove casserole from the oven and sprinkle topping over.

  5. Return to the oven and continue to bake until golden and sweet potatoes are tender, about 15 minutes more.