Sweet Potato Casserole

Recipe from The Southern Vegetable Book (Oxmoor House, 2016) by Rebecca Lang

Creamy, rich sweet potatoes are speckled with crunchy cornflakes, pecans, brown sugar, and marshmallows for the ideal Thanksgiving combination in each serving.

MAKES 6 TO 8 SERVINGS
HANDS-ON 20 MINUTES • TOTAL 2 HOURS, 50 MINUTES

4 1⁄2 lb. sweet potatoes

1 cup granulated sugar

1⁄4 cup milk

1⁄2 cup butter, softened

2 large eggs

1 tsp. vanilla extract

1⁄4 tsp. table salt

11⁄4 cups cornflakes cereal, crushed

1⁄4 cup chopped pecans

1 Tbsp. brown sugar

1 Tbsp. butter, melted

11⁄2 cups miniature marshmallows

1. Preheat oven to 400°F. Bake sweet potatoes at 400°F for about

1 hour or until tender. Let cool to touch; peel and mash sweet

potatoes. Reduce oven temperature to 350°F.

2. Beat mashed sweet potatoes, 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. (The pan size was listed incorrectly in the printed version of our newsletter due to an editing error. We apologize for any confusion.)

3. Combine cornflakes cereal, pecans, brown sugar, and melted

butter in a small bowl. Sprinkle over casserole.

4. Bake at 350°F for 30 minutes. Remove from oven; let stand

10 minutes. Sprinkle with marshmallows, and bake 10 more

minutes. Let stand 10 minutes before serving.

Shop for sweet potatoes that are all about the same size to ensure that the baking time for each potato will be the same. This prevents having to leave larger potatoes in the oven longer than planned.