Captain Crunch Casserole
Creamy sweet potato casserole topped with crushed Captain Crunch, brown sugar, and butter. Kid approved and made for Thanksgiving.
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Servings: 9
Ingredients
Casserole Base
- 3 cups sweet potatoes cooked, mashed
- ⅔ cup light brown sugar
- ⅓ cup white granulated sugar
- 2 large eggs lightly beaten
- 2 tablespoons self-rising flour
- 1 teaspoon vanilla extract
- ½ cup melted butter
- ½ cup milk
Casserole Topping
- 1 cup light brown sugar
- ¼ cup melted butter
- ⅓ cup all purpose flour
- 1 cup Captain Crunch cereal crushed
Instructions
- Preheat oven to 350F. Grease or butter a 9×13 casserole dish.
- In a large bowl combine all the casserole ingredients. Stir until smooth.
- Pour into prepared casserole dish.
- In a medium bowl, combine the topping ingredients.
- Spread over the top of the casserole.
- Bake in the preheated oven for 35-40 minutes or until bubbly and the top is golden brown.
- Remove and let cool slightly. Enjoy!
Notes
- If you are starting with fresh sweet potatoes, you will need to add more time to peel, cube, and boil them until tender.
- Use a food processor or a zip top bag and a rolling pin. You want small pieces, not cereal dust.
- Mix the base and keep it in the fridge until you're ready to bake.
- Add the cereal topping right before it goes in the oven so it doesn't get soggy.
Nutrition
Serving: 1 | Calories: 551kcal | Carbohydrates: 84g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 373mg | Potassium: 300mg | Fiber: 2g | Sugar: 61g | Vitamin A: 6844IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
