| Written By Recipe Coordinator |
A sweet potato casserole recipe that will satisfy all sweet potato fans. Crunchy cornflakes and stunning chopped pecans give this Thanksgiving side dish wonderful taste and texture. Make this casserole recipe a mainstay of your Thanksgiving Day table. Happy Thanksgiving!
4 1/2 pounds sweet potatoes
1 cup granulated sugar
1/2 cup butter, softened
1/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
1. Preheat oven to 400*F°. Bake sweet potatoes at 400*F for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350*F°.
2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
4. Bake at 350*F° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.
Makes 6-8 servings.
Recipe courtesy of Jennifer Reich, Birmingham, Alabama. Photo courtesy of Southern Living Magazine, December 2009 edition. Photo Beth Dreiling Hontzas; Styling Missie Neville Crawford.





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