Sweet Potato Casserole
Note From The Girl in the Apron:
When I moved from Ohio to Nashville, Tennessee, I was introduced to the world of Sweet Potato Casserole. On first taste, I instantly fell in love and wanted to make it a part of our families Thanksgiving tradition. Over the past 10 years, I have been improving this recipe and making it easier. The Sweet Potato Mash can be made the night before if you’d like to save some extra time. This Sweet Potato Casserole is topped with a Cornflake and Pecan Topping and the ever so delicious and fluffy, mini marshmallows. I hope you enjoy this recipe as much as my family and I have. Be sure to share with your family and friends. Have a Happy Thanksgiving!
6 Medium Sized Sweet Potatoes, cooked and peeled
1/2 Cup (1 stick) unsalted butter, softened
3/4 Cup Brown Sugar
1 teaspoon Ground Cloves
1 teaspoon Ground Ginger
1 teaspoon Ground Cardamom (optional)
1 teaspoon Vanilla Extract
Cornflake and Pecan Topping:
1 1/4 Cup Cornflake Cereal, crushed
1/4 Cup Chopped Pecans
1 Tablespoon Brown Sugar
2 Tablespoons Unsalted Butter, melted
1 1/2 Cups Mini Marshmallows
How You Do It:
Preheat oven to 350 degrees.
In a large mixing bowl, combine sweet potatoes and butter. Beat together with an electric mixer.
Add Brown Sugar, Eggs, Milk, Spices and Vanilla Extract.
Mix to combine. Beat sweet potato mixture on high for 1 minute, until lighter in color and fluffy. Spoon mixture into a greased casserole dish.
In a small bowl, combine cornflakes, pecans, brown sugar and butter. Mix together.
Using a toothpick, draw diagonal lines (roughly 2 inches apart) on the top of the sweet potato mixture. Sprinkle topping alternately between rows, leaving rows blank for marshmallows later on.
Bake at 350 degrees for 30 mins. Remove from oven and let stand for 2 minutes. Sprinkle marshmallows in alternate rows between the cornflake mixture, bake for 5-8 minutes, until marshmallows are lightly browned.
Serve and enjoy!