Sunday, November 24, 2013

Recipe: Sweet Potato Casserole

     As of about 3 years ago, it has been my job (in our house) to make the sweet potato casserole. I must have made it delicious the first time because it has become less of a question and more of a command when it comes to telling me to have it made. I am fine with this because I have become quite the inquisitive (amateur) chef lately, and love finding ways to spruce up old recipes each time.

     This year I am adding coconut shreds, crushed cornflakes, a pinch of nutmeg and chopped pecans. I typically stick to marshmallows and cinnamon for the topping but why not add a few other delectable ingredients in the equation? I stumbled upon this recipe from a blog called "Gonna Want Seconds," and the writer (Kathleen) has such great spruced up recipes! This will surely not be the last one, of hers, I try!

     She says "It’s very rich and good and sweet.  If you don’t like a sweetened sweet potato casserole this is not the one for you.  If you’re used to the standard recipe with  marshmallows melted on top, oh baby, you won’t believe what an upgrade this recipe is. Honestly, I can’t tell you how seriously delicious this sweet potato casserole is!!!!"

SO here is the recipe and steps!


  • Sweet Potatoes:
  • 4 Pounds - Sweet Potatoes, Peeled and Cubed
  • 2 Cups - Sugar
  • 4 - Large Eggs, Lightly Beaten
  • 1/2 Cup - Butter, Melted
  • 1 Cup - Canned Evaporated Milk
  • 1 Teaspoon - Dried Ground Nutmeg
  • 1 Teaspoon - Dried Ground Cinnamon
  • 2 Cups - Mini Marshmallows
  • 1 Cup - Shredded Coconut
  • Topping:
  • 1 1/2 Cups - Cornflakes, Crushed
  • 1/2 Cup - Dark Brown Sugar, Firmly Packed
  • 1 Cup - Pecans, Chopped
  • 1/2 Cup - Butter, Melted


  1. Preheat oven to 375 degrees F .  Butter or spray a 9x13 inch baking dish with cooking spray.
  2. Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat and simmer until very tender, about 15 minutes. Remove from heat, and drain well and cool.
  3. Place cooked sweet potatoes in a large bowl.  Mash sweet potatoes using a hand held electric mixer until smooth. Add sugar, eggs, 1/2 cup butter, evaporated milk, nutmeg, cinnamon, marshmallows and coconut.
  4. Pour sweet potato mixture into prepare pan and place in preheated oven.
  5. Meanwhile, make topping. In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 1/2 cup butter. Set aside.
  6. Bake 70-90 minutes or until casserole is set in the middle.
  7. Increase oven temperature to 400 degrees.
  8. Spread the topping over the baked casserole and return to oven for 10 minutes.