Thankful!

Here is Thanksgiving dinner. I was a little under the weather, so I didn't go to the big feast, but fortunately, a plate was brought to me. YAY. I sent along the Sweet Potato Casserole, it was a new recipe that I found online and tried. Very good.

Sweet Potato Casserole

Prep Time 20 minutes

Cook Time 1 hour, 25 minutes

Total Time 1 hour, 45 minutes

Yield 6 servings

Made with mashed roasted sweet potatoes and a crunchy pecan topping with an ooey gooey melted marshmallow center!

Ingredients

• 3 pounds sweet potatoes
• 1/4 cup unsalted butter, at room temperature
• 1/4 cup sugar
• 1/4 cup milk
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt, or more, to taste
•  

For the topping

• 1 1/4 cup cornflakes cereal, crushed  (I used Frosted Flakes)
• 1/3 cup pecans, chopped
• 1 tablespoon brown sugar, packed
• 1 tablespoon unsalted butter, melted
• 1 cup miniature marshmallows

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool before peeling.
• Reduce oven temperature to 350 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.
• To make the topping, combine cornflakes, pecans and brown sugar. Stir in butter until well combined; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat sweet potatoes, butter, sugar, milk, eggs, vanilla and salt on medium-high until well combined, about 1-2 minutes.
• Add sweet potato mixture to prepared baking dish. Sprinkle with cornflakes mixture around the outside of the dish, leaving room in the center.
• Place into oven and bake until the topping is golden, about 20 minutes. Add marshmallows to the middle and bake until lightly golden on top, an additional 5 minutes.
• Serve immediately.  (adapted from Some Kitchen Stories)