MARSHMALLOW & CORNFLAKE SWEET POTATO CASSEROLE
Cornflakes and marshmallows have been added to this traditional holiday favorite in a fun and creative way.
Provided by Bruce's Yams
Categories Trusted Brands: Recipes and Tips Bruce's® Yams
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Use an electric mixer to whip the sweet potatoes with 1/4 cup butter, eggs, and egg yolk until smooth and creamy. Add in the pineapple if using, then transfer the mixture into a 6-cup casserole dish.
- Stir together the cornflake crumbs with 2 tablespoons of butter and brown sugar. Alternating in rows, spoon the cornflake crumbs across the top of casserole at a diagonal, followed by a row of marshmallows. Repeat until you have 5 rows of the cornflakes and 4 rows of the marshmallows.
- Bake for 30 minutes, or until marshmallows have turned golden brown.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 43.9 g, Cholesterol 59.6 mg, Fat 6.9 g, Fiber 2.1 g, Protein 1.8 g, SaturatedFat 4 g, Sodium 149.2 mg, Sugar 8 g
CORNFLAKE SWEET POTATO CASSEROLE
Being from the South, I've always enjoyed sweet potatoes as standard fare. I'm always looking for new ways to prepare sweet potatoes, and this recipe is my favorite. The topping provides a crunchy delightful contrast to the consistency of the mashed sweet potatoes.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In large bowl, beat eggs. Add next five ingredients; mix well. Spoon into ungreased 13-in. x 9-in. baking dish. Combine topping ingredients; sprinkle over potatoes. Bake at 350° for 30-40 minutes.
Nutrition Facts : Calories 702 calories, Fat 33g fat (17g saturated fat), Cholesterol 126mg cholesterol, Sodium 395mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 7g protein.
SWEET POTATO CASSEROLE
This take on the classic Thanksgiving side has the right amount of sweetness and irresistible buttery flavor, not to mention the right balance of creamy and crunchy. Crushed cornflakes make the topping extra crisp, but you can skip them if you want. The two cups of mini marshmallows called for may not cover your entire casserole, allowing a little of that sweet potato filling to peek out, but feel free to use more marshmallows to cover it all the way. With all its flavors and textures combined, this quintessential holiday dish will have everyone coming back for more.
Provided by Millie Peartree
Categories casseroles, vegetables, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Prepare the filling: Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter and line a baking sheet with aluminum foil.
- Poke the sweet potatoes all over with a fork and place on the baking sheet. Bake until soft, about 1 hour; let cool.
- When sweet potatoes are cool enough to handle, peel them using a knife, then add the flesh to a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and mash with a potato masher or fork.
- Add the 1/2 cup butter, eggs, condensed milk, granulated sugar, vanilla and salt to the bowl. Combine well with a hand mixer or a stand mixer on medium speed. Add the mixture to the prepared baking dish and, using a spatula, smooth out the top.
- Prepare the topping: In a medium bowl, stir together the pecans, cornflakes (if using), brown sugar, flour and butter until thoroughly combined. Spoon the topping evenly over the sweet potatoes.
- Bake the casserole until slightly browned, about 35 minutes. Remove the casserole from the oven and add the marshmallows in an even layer. Return to the oven and bake until marshmallows are toasty and melted, about 5 minutes. Let sit for 5 minutes before serving.
CRUNCHY SWEET POTATO CASSEROLE
Some tasty seasonings like cinnamon and nutmeg and a crunchy corn flake and walnut topping make it easy for even kids to eat their nutritious sweet potatoes. This is a terrific Thanksgiving side dish. -Virginia Slater, West Sunbury, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375° In a large bowl, combine first eight ingredients. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, 20 minutes or until a thermometer reads 160°. , Combine topping ingredients; sprinkle over potatoes. Bake 5-10 minutes or until topping is lightly browned.
Nutrition Facts : Calories 573 calories, Fat 31g fat (16g saturated fat), Cholesterol 135mg cholesterol, Sodium 391mg sodium, Carbohydrate 68g carbohydrate (41g sugars, Fiber 3g fiber), Protein 9g protein.
SWEET POTATO CASSEROLE WITH CORNFLAKES
This sweet potato casserole is not too sweet, but has a sweet, crunchy, nutty cornflake topping!
Provided by DRFHRLAW
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
- Mix sweet potatoes, evaporated milk, white sugar, butter, and eggs for filling together in a bowl with an electric mixer; beat well. Spread into the prepared casserole.
- Bake in the preheated oven for 15 minutes.
- While the casserole bakes, mix cornflakes, brown sugar, walnuts, and butter for topping together in a bowl. Remove casserole from the oven and sprinkle topping over.
- Return to the oven and continue to bake until golden and sweet potatoes are tender, about 15 minutes more.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 63.2 g, Cholesterol 75 mg, Fat 18.4 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 9.2 g, Sodium 165.6 mg, Sugar 31.4 g
SWEET POTATO CASSEROLE
Make and share this Sweet Potato Casserole recipe from Food.com.
Provided by Bill Woodward
Categories Yam/Sweet Potato
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Peel the sweet potatoes and chop them into 3/4 inch cubes. Place in a pot and cover with water, several inches above the potatoes. Boil until they're soft (about 20 minutes).
- Meanwhile, preheat the oven to 350 degrees.
- Drain the sweet potatoes and add to a mixing bowl with one stick of butter. Mash until smooth and the butter has melted.
- Add the sugar, milk and vanilla and mix. Add in the eggs and mix until smooth.
- Pour the mixture into a 9x13 baking dish and bake at 350 degrees, uncovered, for 45 minutes, or until the casserole is firm.
- While the casserole is baking, prepare the topping. Melt one stick of butter in the microwave. Add to it the 1 1/2 cups crushed corn flakes, the pecans, and the brown sugar.
- After the casserole is done baking, remove it from the oven and spoon on the topping. Return to the oven and cook for another 15 minutes.
CORNFLAKE, PECAN, AND MARSHMALLOW-TOPPED SWEET POTATO CASSEROLE
Make and share this Cornflake, Pecan, and Marshmallow-Topped Sweet Potato Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Yam/Sweet Potato
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare filling: preheat oven to 400 degrees.
- Bake sweet potatoes on a baking sheet 1 hour or until tender.
- Decrease oven temperature to 350 degrees.
- Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.
- Beat mashed sweet potatoes, 2 T softened butter, and next 5 ingredients (brown sugar through vanilla) at medium speed with an electric mixer until smooth.
- Spoon mixture into an 11 x 7 inch baking dish coated with cooking spray.
- Prepare topping: stir together crushed cornflakes, pecans, and 1 T brown sugar and melted butter.
- Sprinkle over sweet potato in diagonal rows 2 inches apart.
- Bake at 350 degrees for 30 minutes.
- Remove from oven, let stand 10 minutes.
- Sprinkle mini marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes.
Nutrition Facts : Calories 284.7, Fat 7.8, SaturatedFat 3.4, Cholesterol 35.9, Sodium 288, Carbohydrate 51.4, Fiber 4.6, Sugar 26.4, Protein 4
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