THE VERY BEST SWEET POTATO CASSEROLE RECIPE FOR TODAY

THE VERY BEST SWEET POTATO CASSEROLE

For the Sweet Potato Casserole
• 5 - 6 medium sweet potatoes, roasted, peeled and mashed
• 1 stick salted butter
• 2 eggs, beaten
• 3/4 cup white sugar
• 1/2 cup evaporated milk
• 1/2 tsp vanilla
• 1/2 tsp orange extract
• Big pinch of ground nutmeg
For the Toppings
• 1 1/2 cups corn flakes, crushed
• 1 stick salted butter, melted, divided
• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 1 1/2 cups mini marshmallows

Cook That:

For the Sweet Potato Casserole

Preheat oven to 375 degrees. Butter an 8x12 baking dish and set aside.

In a large bowl, mash together the cooked sweet potatoes and butter. Stir in the white sugar, milk, vanilla, orange extract, and nutmeg.

Spread evenly into the prepared baking dish.

For the Toppings

In a small bowl, stir together the corn flakes, half of the melted butter, brown sugar and chopped pecans.

Carefully spoon the topping in diagonal stripes on top of the casserole, alternating with mini marshmallows.

Drizzle the remaining butter over the top of the marshmallows.

Bake uncovered for 30 minutes. (Watch during the last few minutes of cooking, cover if needed so the marshmallows won't burn.)

Notes

If desired, double the crunchy topping ingredients and leave out the marshmallows.