I love the holidays, the coming together of families and friends. One of my favorite things about the holidays are the traditions. Now normally, I tend to be adventurous in my cooking, constantly trying new dishes and recipes. However, when Thanksgiving and Christmas come around I’m all about tradition. After all traditions make the holidays special, each family having their own unique customs and eagerly awaited dishes.
This is my typical Thanksgiving Menu:
Cranberry Bread
Herb and Cheese Poppers
Garlic Smashed Potatoes with Gravy
Sweet Potato Casserole
Green Bean Casserole
Cranberry Sauce
Sausage and Apple Stuffing
Apple Cider and Sage ButterTurkey
Broccoli Salad
Today I’d like to share with you one of my favorite Thanksgiving dishes: Sweet Potato Casserole. I just love this dish. I think it everything a Thanksgiving dish should be: decadent, indulgent, and satisfying. I was first introduced to this sweet potato casserole in college by one of my best friends—Angelina. In fact, she made this for me one night when I was having a particularly bad day. Angelina’s cure consisted of sweet potato casserole, baked penne, Sex in the City, and girl talk and I have to say it worked.
Since that fateful day, I have made this sweet potato casserole every Thanksgiving and when a friend needs cheering up. The recipe comes from Angelina’s mom—Magali Veit. Enjoy!!
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Sweet Potato Casserole
Print recipe
| By author | Magali Veit |
Ingredients
- 7 cups mashed sweet potatoes (6-8 sweet potatoes)
- 1 stick butter (melted)
- 3 eggs
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup whole milk
- 1 bag miniature marshmellows
- 1.5 cups brown sugar
- 1 cup white sugar
- 1.5 sticks butter (melted)
- 2 cups pecans (chopped)
- 3.5 cups crumbled corn flakes (the cereal)
Directions
| Boil potatoes | |
| Step 1 | |
| Preheat the oven to 350 degrees F. Place 6-8 sweet potatoes (enough to yield 7 cups mashed sweet potatoes) in a pot and cover with water. Cover the pot and bring water to a boil over med-high heat. Boil for 30-45 minutes, depending on how big they are. When you can stick a fork through the potatoes without resistance, they are done. Drain. Run sweet potatoes under cool water and gently peel off their skins using a paring knife. | |
| Body of Casserole | |
| Step 2 | |
| Beat together 7 cups of mashed sweet potatoes, 1 stick melted butter, 3 eggs, 1 cup white sugar, 1 cup brown sugar, and 1 cup whole milk. Spoon mixture into a buttered 13 x 9 in casserole dish. Put one single layer of marshmellows on top. | |
| Topping | |
| Step 3 | |
| In a separate bowl mix together the topping: 1.5 cups brown sugar, 1 cup white sugar, 1.5 sticks melted butter, 2 cups chopped pecans, and 3.5 cups crumpled cornflakes (pour cornflakes into Ziploc bag and crunch them slightly). Spread this topping over casserole. | |
| Bake | |
| Step 4 | |
| Bake at 350 degrees for 20 minutes. | |
