- 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
Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
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.
Bake in the preheated oven for 15 minutes.
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.
Return to the oven and continue to bake until golden and sweet potatoes are tender, about 15 minutes more.