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Sweet Potato Casserole


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  • casserole:
  • 4 cups sweet potatoes, cooked & mashed
  • 2 cups white sugar
  • 4 eggs, beaten
  • 3/4 cup margarine, melted
  • 1 cup evaporated milk
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 cups miniature marshmallows
  • 1 cup flaked coconut (optional)
  • topping:
  • 1 1/2 cups crushed cornflakes cereal
  • 1/2 cup packed brown sugar
  • 1 cup chopped pecans
  • 3/4 cup margarine, melted


Servings 12


Step 1

1. Wash potatoes (skin on) and poke a few holes in them. Cover potato with Crisco or oil. Wrap in foil and cook potatoes in oven at 375 F for about 1 to 1 ½ hours or until very soft. I usually turn off the oven and let them sit in there until it cools down.
2. In large bowl, mash sweet potatoes. Mix together with sugar, eggs, ¾ cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows, and coconut (if desired). Scoop the mixture into a greased 9x13 baking dish.
3. Bake 20 minutes in the preheated oven.
4. In a small bowl, mix the crushed cornflakes, brown sugar, pecans, and remaining ¾ cup margarine. Spread the topping over the baked casserole.
5. Return the casserole to the 400 degree F oven and bake an additional 10 minutes.

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