Sweet Potato Casserole

Our Sweet Potato Casserole is Loaded with sweet potatoes, warm spices, marshmallows, and coconut! Then topped with a crunchy cornflake and pecan topping!

Course Main Course

Cuisine American

Keyword How Do I Make Sweet Potato Casserole, How To Make Sweet Potato Casserole, Sweet Potato Casserole, Sweet Potato Casserole Recipe

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings Servings

Calories 614kcal

Author Kathleen

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 handheld electric mixer until smooth. Add sugar, eggs, 1/2 cup butter, evaporated milk, nutmeg, cinnamon, marshmallows, and coconut.
Pour sweet potato mixture into the prepared pan and place in preheated oven.
Meanwhile, make the 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.

Nutrition