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, 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
SWEET POTATO CASSEROLE
This version of the classic Thanksgiving side dish forgoes the traditional marshmallow topping for a generous sprinkle of brown sugar, butter and pecans. You get crunchy, soft and sweet all in one glorious bite.
Provided by Marian Burros
Categories casseroles, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 10
Steps:
- To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.
- When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
- To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 20 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 221 milligrams, Sugar 22 grams, TransFat 0 grams
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.
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SWEET POTATO CASSEROLE RECIPE | MYRECIPES
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5/5 (42)Servings 6-8
- Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
- Beat mashed sweet potatoes, 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.
- Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
- 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.
SWEET POTATO CASSEROLE WITH CORNFLAKE PECAN CRUST
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5/5 (1)Calories 322 per servingCategory Sides
- In the bowl of a stand mixer, add the yams, butter and brown sugar. Mix on med-low speed to combine. Add the egg, half and half, pineapple, cinnamon and nutmeg and mix to combine thoroughly.
- In a small bowl, mix together the cornflakes, butter, pecans and light brown sugar. Sprinkle the mixture evenly over the top of the casserole and bake for approximately 25-30 minutes or until the top starts to brown.
SWEET POTATO CASSEROLE WITH MARSHMALLOWS AND PECANS …
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Total Time 2 hrs 30 mins
- Prepare filling: Preheat oven to 400°. Bake sweet potatoes on a baking sheet 1 hour or until tender. Reduce oven temperature to 350°. Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.
- Beat mashed sweet potatoes, 2 Tbsp. softened butter, and next 5 ingredients 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 cereal and next 3 ingredients. Sprinkle over sweet potato mixture in diagonal rows 2 inches apart.
- Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle miniature marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes.
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