Sweet Potato Casserole

[donotprint]

This is the Best sweet potato casserole I’ve ever tasted.  It’s soooo delicious I could eat the whole pan by myself. Well, not really, but only because it makes a big pan. This is one of those dishes that my whole family loves on Thanksgiving. They would revolt if I ever so much as threatened not to make it.

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!!!

[/donotprint]

Sweet Potato Casserole

By November 21, 2012

  • Yield : Serves 12

Ingredients

Instructions

  1. Preheat oven to 375 degrees F .  Butter or spray a 9x13 inch baking dish with cooking spray.
  2. 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.
  3. 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.
  4. Pour sweet potato mixture into prepare pan and place in preheated oven.
  5. Meanwhile, make topping. In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 1/2 cup butter. Set aside.
  6. Bake 70-90 minutes or until casserole is set in the middle.
  7. Increase oven temperature to 400 degrees.
  8. Spread the topping over the baked casserole and return to oven for 10 minutes.
Print Friendly

[donotprint]Source: Adapted From Allrecipes[/donotprint]

 

Print Friendly
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...Loading...

2 Responses to Sweet Potato Casserole

  1. lauren

    Is it possible to prep/premix & refrigerate for cooking in the following day or two?

    • Kathleen

      Hi Lauren, yes that works out great. Just add the topping when you reheat it so it stays crunchy

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>