Sweet Potato Casserole with Cinnadust™ Recipe


  • 4 large sweet potatoes, peeled and cubed
  • 1/2 stick butter, melted
  • 1/2 cup milk
  • 1/4 cup Cinnamon Toast Crunch Cinnadust Seasoning
  • 2 cups of Roasted Pecans (chopped)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2 eggs



  • Preheat oven to 350ºF
  • In a large pot, boil sweet potatoes in salted water, about 20 minutes until tender.
  • When ready, drain, cool and mash.
  • With an electric mixer on low, slowly add milk to potatoes (about 1/2 a cup at a time) until desired texture.
  • Add butter, Cinnadust Seasoning, vanilla extract, salt and eggs. Blend until smooth.
  • Grease a 2 quart baking dish, transfer mashed sweet potatoes and set aside.



  1. In a medium bowl, and flour, Cinnadust Seasoning, butter and salt. Combine ingredients until the mixture form crumbs.
  2. Stir in the chopped pecans.
  3. Sprinkle over the top of the sweet potatoes mash.
  4. Bake until golden on top, about 30 minutes.
  5. Serve hot.