Chef Dean Corbett's Featured Recipe


Chef Deano's Sweet Potato Casserole

This is my Grandmother’s recipe and can be done 4-6 hours ahead or even day before, although better day of!

Yield: 12 servings

Cooking time: about an hour



5lbs. sweet potatoes, cut into 1-inch cubes

8 ounces unsalted butter

1½ cups brown sugar

1 cup Pet milk

3 large eggs, beaten

1 cup cornflakes

1½ cups pecans, ½ toasted lightly


Seasoning mix:

½ tsp cinnamon

1 tsp fresh grated nutmeg(substitute powder if fresh unavailable)

Kosher Salt

White Pepper



1.      Preheat oven to 350°

2.      Blanch sweet potatoes in large pot until fork tender (similar to mashed). Drain very, very well then puree in food processor until smooth.

3.      In large bowl, add potatoes, melted butter, spices, ½ Brown sugar, milk and eggs.

4.      Bake this mixture in greased casserole under foil for 45 minutes.

5.      Chop Toasted Pecans and mix with cornflakes.  Add touch of cinnamon and remaining brown sugar.

6.      Spread this mix all over top of sweet potatoes and bake for additional 45 minutes, uncovered.

7.      Allow dish to sit for a bit after cooking.  The sugar can get extremely hot once caramelized and can burn lips, so be careful & allow to cool.  Enjoy!


More Articles