Cornflake Sweet Potato Casserole Recipes

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.

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.

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.

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.

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.

Steps:

• Combine potatoes, melted butter, salt and pepper.
• Add onion, soup, sour cream and cheese; mix well.
• Put in 9x13-inch casserole dish.
• Top with topping mixture.
• Bake at 350° for 45 minutes.

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.