Sister’s Sweet Potato Casserole

Everyone has his/her favorite Thanksgiving dish, and while my dad’s deep-fried, cajun-seasoned turkey is heavenly, I do love a good sweet potato casserole.  For this Thanksgiving, I switched up my usual sweet potato casserole and tried a version found in Southern Living.  Usually, I don’t like anything crunchy on my casserole (certainly no nuts; I HATE NUTS!), but this casserole has both marshmallows and a brown sugar-cornflake mixture.

Recipe Ingredients (for sweet potato mixture):

  • about 5 lbs of sweet potatoes
  • 1/3 cup milk
  • 2/3 cup sugar
  • 1/2 stick softened butter
  • 2 large eggs
  • 1/4 tsp salt
  • 1 tsp vanilla

Recipe Ingredients (for topping)

  • about 2 cups marshmallows (NOT PICTURED)
  • 1 1/2 cups cornflakes
  • 3 tbsp brown sugar (ALSO NOT PICTURED…forgive me)
  • 3 tbsp melted butter

First, stick the sweet potatoes directly on the rack in the oven at 400 and cook for about an hour to an hour and 10 minutes.  I don’t even prick mine; just stick ’em in there.

While the potatoes cook, do something fun like peruse Pinterest, complete a crossword puzzle, or take a nap.

Once potatoes have cooked, set aside to let them cool for about 20 minutes and reduce oven heat to 350.

By the way, these potatoes were, indeed, pricked, but only to check to ensure that they were cooked through.

Once they’ve cooled, their skin should easily peel off.

See?  Just like dees.  Now, peel all of the potatoes and put them into a large mixing bowl.

Then mash ’em.  Mash ’em real good.

Next, add the milk, sugar, eggs, butter, vanilla, and salt.

Beat the mixture on medium speed until all ingredients are incorporated and mixture is smooth.  Spread into a greased 9×13 pan.

Next, prepare the cornflake topping by crushing the cornflakes in a small mixing bowl.  Stir in brown sugar.

Then, add the melted butter and give it a good stir.

Place the cornflake mixture in diagonal rows two inches apart, then bake for 30 minutes.

It should look a little something like this.  Let it sit for about 10 minutes, then add marshmallows, gently pressing into casserole.

Bake for another 10 minutes, keeping an eye on the marshmallows to make sure they just turn a lovely golden brown.


Voila!  Sweet potato casserole is ready to be served.  Since I actually made this the Wednesday before Thanksgiving, I haven’t had a chance to taste it, but if the spatula from the mixing bowl is any indication, I have a feeling I will be giving this recipe 5/5 herbs.  Happy Thanksgiving!

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