Sweet potato casserole with corn flakes and marshmallows

Just over a week until Thanksgiving and I don’t have my menu planned. Please tell me I’m not alone. Even though I’m not hosting this year, I always chose the recipes and send them over to my mom. Most years, I look for new recipes to try. This year, I’ve decided to go back to the tried and true recipes I’ve use in the past. This cornflake sweet potato casserole is a favorite in my family. It’s one of the only recipes everyone asks me to make year after year. I hope your family enjoys it! 

Cornflake Sweet Potato Casserole

Cornflakes, marshmallows, pecans, OH MY! A family favorite for years.

Cornflake Sweet Potato Casserole Print Recipe Cornflakes, marshmallows, pecans, OH MY! A family favorite for years.

Ingredients

• 2 1/2 lbs sweet potatoes about 5 medium
• 2 tbs butter softened
• 1/2 cup brown sugar packed
• 1/2 cup milk we used almond milk
• 1 large egg
• 1/2 tsp salt
• 1/2 tsp vanilla
• 1 1/4 cups cornflakes crushed
• 1/4 cup pecans chopped
• 1 tbs brown sugar *used for topping
• 1 tbs melted butter *used for topping
• 1 1/4 cups mini marshmallows

Servings: people

Instructions

3. Bake sweet potatoes on a foil lined baking sheet for 1 hour or until tender.

4. Remove potatoes from over & reduce oven temperature to 350°.

5. Let potatoes stand until cool to touch (about 20 minutes). Peel and mash once cool.

6. Mix softened butter, brown sugar, salt, milk, vanilla and egg into the mashed sweet potatoes with a mixer. Mix until smooth.

7. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.

9. Stir together crushed cornflakes, brown sugar, pecans and melted butter.

10. Sprinkle over sweet potato mixture in rows 2 inches apart.

11. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes.

12. Then sprinkle miniature marshmallows in alternate rows between cornflake mixture, and bake for 10 more minutes or until marshmallows start to brown.

13. Once removed from oven let stand for a few minutes before serving.