Sweet Potato Casserole With Marshmallows
Hands On Time: 20 mins
Total Time: 2 hrs 40 mins
Servings: 6 to 8
Ingredients:
4 1/2 lbs. sweet potatoes
1 cup granulated sugar
1/2 cup butter, softened
1/4 cup milk
2 large eggs
1 tsp. vanilla extract
1/4 tsp. kosher salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 Tbsp. brown sugar
1 Tbsp. butter, melted
1 1/2 cups miniature marshmallows
Directions:
Preheat oven to 400°F. Bake sweet potatoes at 400°F 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°F.
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.
Combine cornflakes cereal and the next 3 ingredients in a small bowl.
Sprinkle over casserole in diagonal rows 2 inches apart.
Bake at 350°F for 30 minutes. Remove from oven.
Sprinkle marshmallows in alternate rows between the cornflake mixture.
Bake 10 minutes. Let stand 10 minutes before serving.
Notes:
Frequently Asked Questions:
Do you have to put eggs in sweet potato casserole?
Eggs help bind and lift the casserole for a light, set texture once baked. Sweet potato casserole can also be made without eggs, if needed.
Are yams and sweet potatoes the same thing?
While the two names are sometimes used interchangeably, yams and sweet potatoes are in fact different. Yams have a rough, bark-like skin, while sweet potato skins are thinner and more reddish. Sweet potatoes bake up moist and tender, while yams are drier and starchier.
How can I keep my sweet potato casserole from becoming watery?
The sweet potato mixture will set up as it cools, but for an even thicker texture, you can add a spoonful of cornstarch or flour to the filling before baking.
Can I Make Sweet Potato Casserole With Marshmallows Ahead?
This sweet potato casserole can be made ahead, so it’s ready to serve for your holiday gathering. However, we recommend waiting to add the cornflake mixture and marshmallows until just before baking.
Prepare the sweet potato mixture; transfer to the baking dish, cover, and refrigerate for up to two days, or freeze for up to two months. Thaw overnight in the refrigerator if frozen. Leave at room temperature for 15 to 20 minutes, then top as directed and bake before serving.
How To Store and Reheat Leftover Sweet Potato Casserole:
Refrigerate leftover sweet potato casserole well-wrapped for up to three days. Bring to room temperature for 15 to 20 minutes, then bake at 350°F until hot throughout before serving.
Recipe courtesy of Southern Living.com
