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Sweet Potato Casserole

Sweet Potato Casserole
Serves: Makes 15 cups (24 servings)
Prep time: 45 Minutes  |  


4 cups sweet potatoes, peeled and cubed
2 cups white sugar
4 eggs, beaten
3/4 cup margarine, melted
1 cup evaporated milk
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups miniature marshmallows
1 cup flaked coconut
1 1/2 cups crushed cornflakes cereal
1/2 cup packed brown sugar
1 cup chopped pecans
3/4 cup margarine, melted


Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with butter. In a large bowl, mash the sweet potatoes. Mix together with sugar, eggs, 3/4 cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut. Scoop the mixture into the baking dish. Bake 20 minutes in the preheated oven, or until sweet potatoes are tender. In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 3/4 cup margarine. Spread the topping over the baked casserole. Return the casserole to the 400 degrees F (200 degrees C) oven and bake an additional 10 minutes. Notes: If you are using fresh sweet potatoes or yams (which I tend to use), allow time for peeling, chopping, boiling, etc. Serve warm or cool- I take it along and warm it up for a few minutes before serving!

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