This recipe has got to be one of my favorite potato side dishes, probably because it is basically a dessert. The topping is what makes this dish so delicious and the marshmallows make for an easy cover for the nutritious sweet potatoes that lie underneath (sneaky mama strikes again!). Yeah I can’t get my kids to eat sweet potatoes for the life of me, I know, what the what?!
Sweet potato casserole
Ingredients
- 4½ lbs sweet potatoes
- 1 cup sugar
- ½ cup butter
- ¼ cup milk
- 2 eggs
- 1 tsp vanilla
- ¼ tsp salt
- 1¼ cups cornflakes, crushed
- ¼ cup chopped pecans
- 1 tablespoon brown sugar
- 1 tablespoon butter, melted
- 1½ cups mini marshmallows
Instructions
- bake sweet potatoes at 400 degrees for an hour, cool, peel and mash
- reduce oven temperature to 350 degrees
- beat potatoes, sugar, butter, milk, eggs, vanilla and salt together
- pour potato mixture into an 11×7 baking dish
- combine crushed cereal, pecans, brown sugar, and butter
- sprinkle over casserole in diagonal row
- bake at 350 degrees for 30 minutes
- remove from oven, add marshmallows in the rows between the cereal
- bake another 10 minutes
