Recipe: Classic Sweet Potato Casserole
This timeless dish is a staple at any Southerner's Thanksgiving table, though we like to enjoy this sweet potato dish throughout the year as well. In a few simple steps you’ll have baked a holiday-worthy dish the entire family will enjoy. With a deliciously designed top layer, this mouthwatering sweet potato casserole is sure to satisfy lovers of crunchy pecans and cornflakes as well as of marshmallows this Thanksgiving.
To prepare this delicious dish, start by preheating the oven to 400°. Bake 4 ½ pounds of sweet potatoes until tender. It should take about 1 hour. When ready, remove from the oven. After about 20 minutes, the sweet potatoes will be cool to the touch. Peel and mash, and reduce the oven temperature to 350°.
Next, beat the mashed sweet potatoes, 1 cup of granulated sugar, ½ cup of butter, ¼ cup of milk, 2 large eggs, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt with an electric mixer at medium speed. Stop when smooth. Spoon the mixture into a greased 11- x 7-inch baking dish.
Now that the potato mixture is prepped, it’s time to move on to the toppings. Start by combining 1 ¼ cups of cornflakes cereal (crushed), with 1 cup of shopped pecans, 1 tablespoon of brown sugar, and 1 table spoon of melted butter. Sprinkle the combination over your casserole in diagonal rows about 2 inches apart.
Finally, bake the casserole in the oven at 350° for 30 minutes. After you remove from the oven, let it stand for about 10 minutes to cool. Top your dish off by sprinkling marshmallows in the rows alternating in between the cornflake mixture you added on previously. Once added, bake again for 10 minutes at 350°. Remove from the oven and let stand 10 minutes before serving.