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Classic Sweet Potato Casserole

Source of Recipe

Rhonda Gray


List of Ingredients

Classic Sweet Potato Casserole


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



Recipe


Preheat oven to 400°.

Bake sweet potatoes at 400° 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°.

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.

Combine cornflakes cereal and next 3 ingredients in a small bowl.

Sprinkle over casserole in diagonal rows 2 inches apart.

Bake at 350° 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.