Sweet Potato Casserole
Jo Cooks
Jo Cooks
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  • Sweet Potato Casserole
  • 3 lb of
  • 5 medium size
  • 461 Fat: 14.2g Saturated fat:
  • 3.2 g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 79.8g Sugar: 11.9g Sodium: 204mg Fiber: 10.1g Protein: 5.7g Cholesterol: 33mg Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Save Print Sweet Potato Casserole - a classic Thanksgiving casserole with a crispy cornflake and pecan topping and marshmallows. Sweet, crispy and delicious! A must have on your Thanksgiving table! Ingredients 3 lb sweet potatoes or yams, peeled and cut into cubes ¼ cup brown sugar ¼ cup margarine ½ tsp ground cinnamon 1 tsp vanilla extract ¼ cup milk, I used 3.25% 1 egg pinch of salt For Topping 1 cup cornflakes, crushed ¼ cup pecans, chopped 1 tbsp butter, melted 1 tbsp brown sugar, packed 1 cup mini marshmallows Instructions Place the cubed sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until the sweet potatoes are fork tender, about 15 to 20 minutes. Drain the sweet potatoes and place in a large bowl. Preheat oven to 350 F degrees. Grease a baking dish and set aside. Add the brown sugar, margarine, cinnamon, vanilla extract, milk, egg and pinch of salt to the bowl with sweet potatoes and mash with a potato masher. You can use a hand mixer as well if you wish. Spread the mashed sweet potatoes in the prepared casserole dish and bake for 30 minutes. While the casserole is baking, add the cornflakes, pecans, butter and brown sugar to a medium size bowl and toss everything together. Top with marshmallows in the center of the casserole, then sprinkle the cornflake mixture around the marshmallows. Place the dish back in the oven and bake for another 10 minutes or until the marshmallows are puffed and golden brown. Notes I used a 9x6 casserole dish, but if you don't have a 9x6 dish, use an 8x8 casserole dish. 3.5.3208



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