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.
Servings: 8
Ingredients
- 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
Instructions
- 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.