This recipe here is the replica of my father in law’s. It has the creamy perfection that his did, with marshmallows and nutty crunch over the top. I absolutely love this recipe and make it more than just during Thanksgiving season! Check out what my friends over at Cooking Classy had to say about this recipe:
“I never used to care for sweet potato casserole then I added browned butter to it as well as a crisp cornflake and pecan topping and everything changed. Turn those sweet potato haters into sweet potato lovers with this recipe, seriously!”
See, she knows what I am talking about! This recipe can convert any sweet potato hater into a lover! Just give it a try and you’ll see what I mean.
Ingredients
Sweet Potatoes
5 lbs sweet potatoes
1/2 cup Land O’ Lakes salted butter, diced into 1-inch pieces
1/2 cup Domino granulated sugar
1/4 cup Domino packed light-brown sugar
1/4 tsp salt
3 large Eggland’s eggs
1/3 cup McArthur milk (anything but skim)
Topping
2 cups Kellog’s crushed corn flakes (begin with about 4 1/2 cups and crush to 2 cups)
1/2 cup chopped pecans
1/4 cup Domino packed light-brown sugar
3 Tbsp Land O’ Laes salted butter, diced into 1-inch pieces
3 cups Jet Puffed miniature marshmallows
Instructions
Preheat oven to 400 degrees. Pierce each sweet potato several times with a fork and transfer to a rimmed cookie sheet. Bake about 1 hour, or until very tender when pierced with a fork. Meanwhile melt 1/2 cup butter in a medium saucepan over medium heat and allow to brown, swirling pan occasionally.
Remove potatoes from oven and reduce oven temperature to 350. Cut each in half and scoop out flesh into a large mixing bowl. Mash potatoes with a potato masher. Pour in 1/2 cup browned butter, using a rubber spatula to scrape excess butter from pan, add granulated sugar, 1/4 cup light-brown sugar and salt then using an electric hand mixer set on low speed, blend together until well combine. Add in eggs and mix until well blended, then pour in milk and mix until well blended. Pour mixture into a buttered 13 x 9 baking dish and spread into an even layer.
Brown remaining 3 Tbsp butter in a saucepan. Pour crushed cornflakes into a mixing bowl, along with chopped pecans and 1/4 cup light-brown sugar and mix to combine. Pour browned butter over mixture and toss to evenly coat. Spread mixture into diagonal rows over mashed sweet potato mixture leaving about a 1 1/2-inch gap between rows. Bake in preheated oven (350 degrees) for 30 minutes (if it’s browning too much near the end you can tent with foil if needed). Remove from oven and rest 5 minutes, then spread marshmallows between rows of corn flake topping. Return to oven and bake until marshmallows are melty and lightly golden if desired about 5 – 10 minutes (I didn’t brown mine much because I like the contrast of color between the white of the marshmallow and golden brown of the corn flake topping). Serve warm. Store in refrigerator in an airtight container.
Note that if you are making this in advance to refrigerate then bake the following day, don’t add the corn flake topping until baking or it will become stale. Also I’d recommend placing cold casserole in cool oven and let it preheat with oven.
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Quick Tip: Use small marshmallows so more fit nicely.
Thanks again to Cooking Classy for this amazing recipe.