Staff Holiday Recipes

Jamie Kagol's Sweet Potato Casserole

CREATED Nov. 26, 2013

  • Print

Sweet potatoes are nearly as important to me as turkey on Thanksgiving. 

This recipe for mouthwatering sweet potatoe casserole has been a staple at my family's holiday table for years. 

 

4 1/2 pounds sweet potatoes 

1 cup granulated sugar 

1/2 cup butter, softened 

1/4 cup milk 

2 large eggs 

1 teaspoon vanilla extract 

1/4 teaspoon salt

1 1/4 cups cornflakes cereal, crushed

1/4 cup chopped pecans 

1 tablespoon brown sugar

1 tablespoon butter, melted 

1 1/2 cups miniature marshmallows 

 

Preparation

1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.

2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.

3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.

4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.