Marshmallow & Cornflake Sweet Potato Casserole
Description
Cornflakes, marshmallows, and brown sugar give this buttery, sweet potato casserole recipe a playful holiday flair with a delightful, gooey crunch.
Ingredients
•
1 (40 ounce) can Bruce's Yams Cut Sweet Potatoes in Syrup, drained
•
1/4 cup salted butter, melted
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2 eggs
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1 egg yolk
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1 (8 ounce) can crushed pineapple
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1 cup crushed cornflake crumbs
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2 tablespoons brown sugar
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1 cup mini marshmallows
Directions
1
Preheat the oven to 350 degrees F (177 degrees C).
2
Beat sweet potatoes, 4 tablespoons butter, eggs, and egg yolk in a bowl with an electric mixer until smooth and creamy. Fold in pineapple; transfer to a 1 1/2-quart casserole dish.
3
Combine cornflake crumbs, remaining 2 tablespoons butter, and brown sugar; spoon across top of casserole, in alternating rows at a diagonal, followed by a row of marshmallows. Repeat until you have 5 cornflake rows and 4 marshmallow rows.
4
Bake in the preheated oven until marshmallows have turned golden brown, about 30 minutes.