Marshmallow & Cornflake Sweet Potato Casserole recipe
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Ingredients
- 1 (40 ounce) can Bruce's Yams Cut Sweet Potatoes in Syrup, drained ¼ cup salted butter, melted 2 eggs 1 egg yolk 1 (8 ounce) can crushed pineapple 1 cup crushed cornflake crumbs 2 tablespoons salted butter, melted 2 tablespoons brown sugar 1 cup mini marshmallows
Nutrition Info
- 248.7 caloriescarbohydrate: 43.9 gcholesterol: 59.6 mgfat: 6.9 gfiber: 2.1 gprotein: 1.8 gsaturatedFat: 4 gservingSize: -sodium: 149.2 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Marshmallow & Cornflake Sweet Potato Casserole
Directions
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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.