Mouthwatering Two-Topping Sweet Potato Casserole

November 24th, 2010 - 1:25 am ICT by Angela Kaye Mason  

Nov 23 (THAINDIAN NEWS) With Thanksgiving Day just around the corner, many Americans are frantically searching the Internet for last minute recipes. On popular search is for Cranberry recipes, and another is the ever famous Sweet Potato Casserole.

There are many variations of this delicious holiday dish. Some of them feature a crunchy sweet pecan crunch topping and others have the ooey gooeyness of melted marshmellow topping. For those who can’t choose, there is a whole new way of making this traditional holiday desert. This particular recipe has both toppings, striped across the dish for a mouthwatering treat.

Yield: Makes 6 to 8 servings

Ingredients

* 4 1/2 pounds sweet potatoes
* 1 cup sugar
* 1/4 cup milk
* 1/2 cup butter, softened
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 1 1/4 cups cornflakes cereal, crushed
* 1/4 cup chopped pecans
* 1 tablespoon brown sugar
* 1 tablespoon butter, melted
* 1 1/2 cups miniature marshmallows

1) Bake the sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash.

2) Beat mashed sweet potatoes, sugar, and the next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.

3) Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.

4) Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.

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