A healthier take on the classic, this sweet potato casserole has notes of brown sugar, butter and vanilla and comes with a crunchy pecan cornflake topping.
Cooking Tip: If using fresh sweet potatoes, poke 3-4 medium sweet potatoes with a fork. Bake at 400 degrees for about an hour, until very soft. Remove skins and scoop filling into a measuring cup. If using canned, drain a 40 ounce can of sweet potatoes and scoop into a measuring cup. Both should measure 3 cups.
Keywords: topping, easy, healthy, with eggs, low sugar, best, Thanksgiving, holiday, side