Flip it!

My entire family LOVED this recipe! It was such a hit. I used my mix master fitted with the wire whisk attachment to cream all the casserole ingredients together, and it worked really well. It turned out so smooth and creamy.

I added about 3 tsp of cinnamon, and about 2 tsp of nutmeg which I think, was a really nice addition. I had a little trouble with the topping. Nothing serious, it may have been my fault actually (I might have measured the butter wrong I later realized) .

It wasn’t crumbly at all so I added extra flour and brown sugar until it got to the consistency that I was happy with. I mixed about 1 cup of chopped pecans in the the butter/sugar mixture and evenly sprinkled it on top. I then used 1 small bag (about a cup) of whole pecans and made a boarder around the edge. (The whole pecans got toasted during the cooking process and were SO GOOD!)

I then sprinkled just a little extra cinnamon and nutmeg on top. I was able to make this in the morning and cover it and chill it until that evening when I put it in the oven. DELICIOUS! This will be added to the Family Holiday Faves! Thank so so much for sharing the recipe!

This was the most amazing sweet potato recipe I have ever eaten..everyone was licking their plates.. I couldn’t keep my daughter out of the pan.. she had a spoon in her hands the whole time and when you would turn around she was eating it… so if you are having many people to dinner, you better make two of these recipes.


  • 10 cups
  • 8 cups Crispix cereal
  • 2 cup pecan halves
  • 1/2 cup brown sugar, packed
  • 1/2 cup corn syrup
  • 1/2 cup butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda




  1. Preheat oven to 250ºF.
  2. In a large bowl, combine cereal and pecans.
  3. In a medium saucepan over medium-high heat, combine brown sugar, corn syrup, and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing to coat evenly.
  4. Pour cereal mixture into a 9×13-inch pan. Bake for 1 hour, stirring every 20 minutes.
  5. Pour onto wax or parchment paper to cool. Break into pieces.