Sweet Potato Casserole
This delightful Sweet Potato Casserole perfectly balances sweetness and comfort, making it a holiday favorite that appeals to both kids and adults.
Ingredients
Sweet Potato Base
- 2 lbs sweet potatoes Boiled and mashed
- 1/2 cup sugar
- 1/2 cup milk Heavy cream can be used for a creamier texture
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Toppings
- 1 cup mini marshmallows
- 1 cup cornflakes Can substitute with crushed graham crackers
- 1/2 cup chopped pecans
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Boil sweet potatoes until tender, then drain and mash them.
- In a bowl, mix mashed sweet potatoes with sugar, milk, melted butter, eggs, and vanilla.
- Pour the mixture into a greased baking dish.
Topping
- Top with mini marshmallows, cornflakes, and chopped pecans.
Baking
- Bake for 30 minutes, or until heated through and the topping is golden brown.
Notes
To store leftovers, let it cool completely and cover tightly. It can be kept in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the oven for best results.