I have a feeling this sweet potato casserole was served in many homes this Thanksgiving, thanks to Pinterest.
I followed all of the directions and didn't make any changes to the recipe. My family said it was the best sweet potato casserole recipe we've made to date. I loved that it had the sweet and fluffy marshmallows along with crunch of the pecans and cornflakes. I know I will be asked to make this one from here on out and have no desire to search for another sweet potato recipe. Enjoy!
- 2 1/2 pounds sweet potatoes (about 5 medium)
- 2 tablespoons butter, softened
- 1/2 cup firmly packed brown sugar
- 1/2 cup 2% reduced-fat milk
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- Vegetable cooking spray
- CORNFLAKE, PECAN, AND MARSHMALLOW TOPPING:
- 1 1/4 cups cornflakes cereal, crushed
- 1/4 cup chopped pecans
- 1 tablespoon brown sugar
- 1 tablespoon melted butter
- 1 1/4 cups miniature marshmallows
1. Prepare filling: Preheat oven to 400°. Bake sweet potatoes on a baking sheet 1 hour or until tender.
Reduce oven temperature to 350°. Let potatoes stand until cool to touch (about 20 minutes);
peel and mash with a potato masher.
2. Beat mashed sweet potatoes, 2 Tbsp. softened butter, and next 5 ingredients at medium speed with an electric mixer
until smooth. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.
3. Prepare topping: Stir together crushed cornflakes cereal and next 3 ingredients.
Sprinkle over sweet potato mixture in diagonal rows 2 inches apart.
4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes.
Sprinkle miniature marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes