Sweet Potato Casserole
Found this recipe in a Southern Living magazine and changed it up a bit to make it taste more like an old family recipe we all love. You'll see my additions in the recipe below.
Course: Casserole (Great for Thanksgiving or Christmas)
Cuisine: American
Keyword: Sweet Potato Casserole, Southern Style
Servings: 8
Author: Susan (Between Naps on the Porch)
- 4 1/2 pounds sweet potatoes
- 1 cup sugar
- 1/4 cup milk
- 1/2 cup butter softened
- 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
My additions to this recipe:
- I also include the following 4 spices to make it taste more like an old family recipe:
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
Bake sweet potatoes at 400º for about 1 hour or until tender. Let cool to touch. Peel and mash sweet potatoes.
Beat mashed sweet potatoes, sugar, milk, butter, eggs, extract and salt at medium speed with an electric mixer until smooth.
Spoon potato mixture into a greased 11 x 7-inch baking dish.
Combine cornflakes cereal, pecans, brown sugar and butter in a small bowl.
Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350º for 30 minutes.
Remove from oven and let stand 10 minutes.
Sprinkle alternate rows with marshmallows and bake 10 additional minutes.
Let stand 10 minutes before serving.