Thanksgiving comes once a year, you know. Since we will be traveling on Thursday, ours came early this year. Every family has dishes that are specific to them, be it dressing (that’s what we call stuffing in the South, y’all, and we don’t stuff it), cranberry sauce, or sweet potatoes. My mom always cooks Thanksgiving, and she made this sweet potato casserole this year that was so good. So if you’re up for trying a new recipe this year, make this one!
“Another thing about Thanksgiving that is cool? It’s the only time you eat marshmallows at dinner!”-Kate, age 8
Sweet Potato Casserole (Southern Living)
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
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 with an electric mixer until smooth. Spoon potato mixture into a greased 11 x 7 baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle 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.
