Food and the City: sweet potato casserole

November 11, 2013

sweet potato casserole


I made you a casserole. With sweet potatoes, and marshmallows, and lots and lots of sugar.

It was delicious.


I hope you don't mind that I ate it all before you got the chance to try it. But maybe make it tonight? Maybe make it right now? 


I had Thanksgiving with myself the other day, and I just had to share it with you. If your relatives don't look at you like "she so totally pinterest this", then, you definitely didn't make it right. 

But really, even if you didn't, I'm sure everyone will still devour it since.. really? Marshmallows and cornflakes on potatoes.

C'mon.


sweet potato casserole 



4 lbs sweet potatoes 
1 cup sugar
1/2 cup butter
1/2 cup milk
2 eggs
1 teaspoon vanilla extract
1 1/2 cups cornflakes, crushed
1 tablespoon brown sugar
1 tablespoon melted butter
1 1/2 cups mini marshmallows


Preheat your oven to 400.
Wash and scrub your sweet potatoes, then pat dry. Lay them out on a greased baking sheet and bake in the oven for 1 hour or until tender. Let cool for 5-10 minutes, then peel off the skin and add the potatoes to a bowl. 

Combined sweet potatoes, sugar, butter, milk, eggs and vanilla extract using an electric mixer or a spoon. You want to beat it as smooth as possible. Add mixture to a greased baking dish and set aside.

In another bowl, ass crushed cornflakes, brown sugar, and melted butter. Toss to coat then top your casserole with it in two vertical lines. Bake for 30 minutes, allow to cool for 10 minutes, then fill in the spaces with mini marshmallows. Bake for an additional 10-15 minutes to brown your marshmallows. You can even put it under the broiler for a couple of minutes, just be sure to not let it burn.

Slice up and enjoy! x M