Cornflake, Pecan, and Marshmallow-Topped Sweet Potato Casserole
- Ready In:
- 4hrs 15mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
Sweet Potato Filling
- 1133.98 g sweet potatoes (about 5 medium)
- 29.58 ml butter, softened
- 118.29 ml firmly packed brown sugar
- 118.29 ml 2% low-fat milk
- 1 large egg
- 2.46 ml salt
- 2.46 ml vanilla extract
- vegetable oil cooking spray
-
Topping
- 354.88 ml cornflakes cereal, crushed
- 59.14 ml chopped pecans
- 14.79 ml brown sugar
- 14.79 ml melted butter
- 295.73 ml miniature marshmallows
directions
- Prepare filling: preheat oven to 400 degrees.
- Bake sweet potatoes on a baking sheet 1 hour or until tender.
- Decrease oven temperature to 350 degrees.
- Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.
- Beat mashed sweet potatoes, 2 T softened butter, and next 5 ingredients (brown sugar through vanilla) at medium speed with an electric mixer until smooth.
- Spoon mixture into an 11 x 7 inch baking dish coated with cooking spray.
- Prepare topping: stir together crushed cornflakes, pecans, and 1 T brown sugar and melted butter.
- Sprinkle over sweet potato in diagonal rows 2 inches apart.
- Bake at 350 degrees for 30 minutes.
- Remove from oven, let stand 10 minutes.
- Sprinkle mini marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes.
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