It’s very rich and good and sweet. If you don’t like a sweetened sweet potato casserole this is not the one for you. If you’re used to the standard recipe with marshmallows melted on top, oh baby, you won’t believe what an upgrade this recipe is. Honestly, I can’t tell you how seriously delicious this sweet potato casserole is!!!!
This recipe will nicely feed 12-15……and they will all be very happy you made this for them. :)
Happy Thanksgiving!!!
Sweet Potato Casserole
Ingredients:
- Sweet Potatoes:
- 4 Pounds - Sweet Potatoes, Peeled and Cubed
- 2 Cups - Sugar
- 4 - Large Eggs, Lightly Beaten
- 1/2 Cup - Butter, Melted
- 1 Cup - Canned Evaporated Milk
- 1 Teaspoon - Dried Ground Nutmeg
- 1 Teaspoon - Dried Ground Cinnamon
- 2 Cups - Mini Marshmallows
- 1 Cup - Shredded Coconut
- Topping:
- 1 1/2 Cups - Cornflakes, Crushed
- 1/2 Cup - Dark Brown Sugar, Firmly Packed
- 1 Cup - Pecans, Chopped
- 1/2 Cup - Butter, Melted
Instructions:
- Preheat oven to 375 degrees F . Butter or spray a 9x13 inch baking dish with cooking spray.
- Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat and simmer until very tender, about 15 minutes. Remove from heat, and drain well and cool.
- Place cooked sweet potatoes in a large bowl. Mash sweet potatoes using a hand held electric mixer until smooth. Add sugar, eggs, 1/2 cup butter, evaporated milk, nutmeg, cinnamon, marshmallows and coconut.
- Pour sweet potato mixture into prepare pan and place in preheated oven.
- Meanwhile, make topping. In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 1/2 cup butter. Set aside.
- Bake 70-90 minutes or until casserole is set in the middle.
- Increase oven temperature to 400 degrees.
- Spread the topping over the baked casserole and return to oven for 10 minutes.
Hey, I'm Kathleen. Thanks for stopping by my site, hope you find something you like and come back for seconds!
