Hot Honey Sweet Potato Casserole
Add sweet heat to your Thanksgiving table with this easy Hot Honey Sweet Potato Casserole recipe! Creamy, spicy, and topped with a crunchy corn flake pecan topping, it’s a bold twist on a holiday classic.
Ingredients
- 3 pounds sweet potatoes, peeled and cut into 1 inch cubes
- ¾ cup hot honey, divided (see notes below)
- ¾ cup butter, divided
- ½ teaspoon cinnamon, divided
- ¼ teaspoon salt
- 3 cups corn flakes
- ½ cup pecans
Instructions
- Preheat the oven to 375°F. Grease a 9 inch x 13 inch baking dish and set it aside.
- Bring a large pot of water to boil on the stove. Place the peeled, cubed sweet potatoes in the boiling water. Simmer for 15 minutes, or until fork tender. Drain the potatoes in a colander in the sink.
- In a large bowl (or in the pot the potatoes were cooked in), add the cooked sweet potatoes, ½ cup hot honey, ½ cup butter, ¼ teaspoon cinnamon, and ¼ teaspoon salt. Use an electric hand mixer, or potato masher, to mash everything together.
- Spread the sweet potato mixture into the prepared baking dish.
- Melt the remaining ¼ butter in a medium bowl. Stir in the remaining ¼ cup hot honey and ¼ teaspoon cinnamon.
- Crush the corn flakes and pecans together, either in a food processor, or in a large plastic zipper bag, using a heavy rolling pin to crush them. Mix this mixture into the melted butter and hot honey mixture.
- Sprinkle the crunchy topping evenly over the sweet potatoes in the baking dish.
- Place in the oven and bake for 20 minutes. Remove from the oven and drizzle with extra hot honey, if you’d like, before serving.
Notes
- This recipe will easily serve 8-12 people, depending on how many other side dishes you're serving with the meal.
- You can purchase pre-made hot honey in a bottle, or make your own at home. Making your own means that you can determine just how hot you want it to be! The spice level of pre-made hot honey will vary between different brands. I recommend combining ½ cup honey with ¼ hot sauce (like Frank's Red Hot). You'll want to bring the honey and hot sauce to boil in a pot on the stove over high heat. Once boiling, reduce it to a simmer for 5 minutes. Remove it from the heat and use it in this recipe once it's cooled.
- This recipe is gluten free when made with gluten-free corn flakes. Some corn flakes cereals contain malt syrup or malt extract, which makes them not gluten free. Be sure to check the label if you're on a gluten-free diet.
- Store sweet potato casserole leftovers in an airtight container in the refrigerator for up to 6 days. Reheat a single portion in the microwave for 2 minutes. Or to reheat more than one portion, transfer it to a casserole dish, cover with aluminum foil, and heat in the oven at 350°F for 10-15 minutes, or until heated through.
Nutrition Facts
Calories 476kcal (24%)Carbohydrates 70g (23%)Protein 4g (8%)Fat 22g (34%)Saturated Fat 11g (55%)Polyunsaturated Fat 2gMonounsaturated Fat 7gTrans Fat 1gCholesterol 46mg (15%)Sodium 381mg (16%)Potassium 638mg (18%)Fiber 6g (24%)Sugar 34g (38%)Vitamin A 24855mg (497%)Vitamin C 7mg (8%)Calcium 64mg (6%)Iron 4mg (22%)
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