The Best Thanksgiving Sweet Potato Casserole

Why can I claim it’s the best? Because not only does it have marshmallows, but a crunchy topping of pecans and cornflakes!!

Ingredients for a pretty nice sized casserole:

4 lbs. sweet potatoes (about 6 potatoes)

1/3 cup butter

2 eggs

1/4 cup milk

1/2 tsp salt

1 tsp vanilla

2 tablespoons butter

2 cups cornflakes cereal

1/3 cup chopped pecans

2 tablespoons brown sugar

2 1/2 cups marshmallows

———–

1. Bring a large pot of salted water to a boil. Peel the potatoes and cut into smaller pieces so they cook faster. Add to the pot once it boils. Take them out when tender with a slotted spoon in about 20-30 minutes. (You’ll know they are tender when you can easily stick a fork through them.)

2. Add to a mixing bowl. Mix the potatoes, butter and eggs together. Then, add the milk, salt and vanilla. Mix until nice and creamy. (You could add 1 cup of sugar here, but I opted not to, since the topping will be so sweet. And honestly, you’re going to have enough sugar that day… do you really need more?!)

3. Melt the butter in a small saucepan. Add the brown sugar, cornflakes and pecans. Stir until well coated. Since cornflakes can be kind of huge, you can use your spatula to chop them up a bit.

4. Place the potato mixture in a casserole dish. Add the cornflake mixture in rows on top, leaving 2 inches of space in between each row. Place in a 350º oven for 30 minutes.

5. When it comes out, add the marshmallows where you left spaces. Put back in the oven for 10 minutes, or until the marshmallows are a lovely golden brown.

6. Let sit for 10 minutes and then serve up and enjoy!

The most time consuming part of this recipe is peeling the potatoes. Other than that, super easy and quick! Doesn’t make too much of a mess and it’s quite yummy. The biggest challenge of this recipe, is once it comes out of the oven, trying hard not to grab a fork and just eat off the toppings…

sweet potato2

 

Enjoy! Send a pic if you make it!!

Have a wonderful, blessed Thanksgiving!

Stephanie

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