Sweet Potato Casserole

Classic holiday side dish. Casserole of sweet potatoes with marshmallows, white sugar, eggs, margarine, cinnamon, coconut, nutmeg, and milk, topped with brown sugar, cornflakes, margarine, and pecans.

Ingredients -

2/3 cup Sweet Potatoes, peeled and cubed
1/3 cup White Sugar
2/3 Eggs, beaten
¾ cup Margarine, melted
2 tablespoons and 2 teaspoons Evaporated Milk
1/8 teaspoon ground Nutmeg
1/8 teaspoon ground Cinnamon
1/3 cup Miniature Marshmallows
2 tablespoons and 2 teaspoons Flaked Coconut

1/4 cup crushed Cornflakes Cereal
1 tablespoon and 1 teaspoon packed Brown Sugar
2 tablespoons and 2 teaspoons chopped Pecans
¾ cup Margarine, melted

Preparation:

1. Preheat oven to 400 F.

2. Butter a 9 x 13-inch baking dish.

3. Add sweet potatoes to a large mixing bowl and mash. Stir in sugar, eggs, 3/4-cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut.

4. Spoon sweet potato mixture into baking dish.

5. Bake 20 minutes.

6. In separate bowl, combine cornflakes, brown sugar, pecans and margarine. Spread cereal mixture over sweet potatoes.

7. Return the casserole to the oven and bake an additional 10 minutes.

Cooking Tip

Miniature Marshmallows

The marshmallows are a requirement of this dish. Do not consider omitting. Substitute miniature marshmallows with whole marshmallows cut into tiny pieces.

Cooking Tip

Sweet Potatoes

Sweet potatoes are a complex carbohydrate food source. The flesh is a good source of beta carotene. Sweet potatoes contain large percentages of daily allowances for vitamins A and C.