Lyons Family Cookbook

Sweet Potato Casserole

4 1/2

lbs

sweet potatoes (organic jewel yams)

3/4

cup

granulated sugar

1/2

cup

butter, softened

1/4

cup

milk

2

large eggs

1

tsp

vanilla extract

1/4

tsp

salt

1 1/4

cups

cornflakes cereal, crushed

1/4

cup

chopped pecans

1

Tbs

brown sugar

1

Tbs

butter, melted

1 1/2

cups

miniature marshmallows

1

Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.

2

Beat mashed sweet potatoes, granulated sugar, and 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 over casserole in diagonal rows 2 inches apart.

4

Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.

This mouthwatering casserole will satisfy lovers of crunchy pecans and cornflakes as well as marshmallows. Recommend Whole Foods 365 Organic Corn Flakes, made with organic milled corn, organic cane sugar, sea salt, and soy lecithin (only 4 ingredients).

Source

Source: Southern Living 2009