Sweet Potato Casserole
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| By author | Magali Veit |
This sweet potato casserole is the ultimate comfort food and a great dish to serve at Thanksgiving.
Ingredients
- 7 cups mashed sweet potatoes (6-8 sweet potatoes)
- 1 stick butter (melted)
- 3 eggs
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup whole milk
- 1 bag miniature marshmellows
- 1.5 cups brown sugar
- 1 cup white sugar
- 1.5 sticks butter (melted)
- 2 cups pecans (chopped)
- 3.5 cups crumbled corn flakes (the cereal)
Directions
| Boil potatoes | |
| Step 1 | |
| Preheat the oven to 350 degrees F. Place 6-8 sweet potatoes (enough to yield 7 cups mashed sweet potatoes) in a pot and cover with water. Cover the pot and bring water to a boil over med-high heat. Boil for 30-45 minutes, depending on how big they are. When you can stick a fork through the potatoes without resistance, they are done. Drain. Run sweet potatoes under cool water and gently peel off their skins using a paring knife. | |
| Body of Casserole | |
| Step 2 | |
| Beat together 7 cups of mashed sweet potatoes, 1 stick melted butter, 3 eggs, 1 cup white sugar, 1 cup brown sugar, and 1 cup whole milk. Spoon mixture into a buttered 13 x 9 in casserole dish. Put one single layer of marshmellows on top. | |
| Topping | |
| Step 3 | |
| In a separate bowl mix together the topping: 1.5 cups brown sugar, 1 cup white sugar, 1.5 sticks melted butter, 2 cups chopped pecans, and 3.5 cups crumpled cornflakes (pour cornflakes into Ziploc bag and crunch them slightly). Spread this topping over casserole. | |
| Bake | |
| Step 4 | |
| Bake at 350 degrees for 20 minutes. | |