Sweet Potato Casserole With Cornflakes Recipes

Steps:

• Prepare the filling: Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter and line a baking sheet with aluminum foil.
• Poke the sweet potatoes all over with a fork and place on the baking sheet. Bake until soft, about 1 hour; let cool.
• When sweet potatoes are cool enough to handle, peel them using a knife, then add the flesh to a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and mash with a potato masher or fork.
• Add the 1/2 cup butter, eggs, condensed milk, granulated sugar, vanilla and salt to the bowl. Combine well with a hand mixer or a stand mixer on medium speed. Add the mixture to the prepared baking dish and, using a spatula, smooth out the top.
• Prepare the topping: In a medium bowl, stir together the pecans, cornflakes (if using), brown sugar, flour and butter until thoroughly combined. Spoon the topping evenly over the sweet potatoes.
• Bake the casserole until slightly browned, about 35 minutes. Remove the casserole from the oven and add the marshmallows in an even layer. Return to the oven and bake until marshmallows are toasty and melted, about 5 minutes. Let sit for 5 minutes before serving.

Steps:

• In large bowl, beat eggs. Add next five ingredients; mix well. Spoon into ungreased 13-in. x 9-in. baking dish. Combine topping ingredients; sprinkle over potatoes. Bake at 350° for 30-40 minutes.

Steps:

• Preheat oven to 375° In a large bowl, combine first eight ingredients. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, 20 minutes or until a thermometer reads 160°. , Combine topping ingredients; sprinkle over potatoes. Bake 5-10 minutes or until topping is lightly browned.

Steps:

• Heat oven to 350 degrees F.
• Use an electric mixer to whip the sweet potatoes with 1/4 cup butter, eggs, and egg yolk until smooth and creamy. Add in the pineapple if using, then transfer the mixture into a 6-cup casserole dish.
• Stir together the cornflake crumbs with 2 tablespoons of butter and brown sugar. Alternating in rows, spoon the cornflake crumbs across the top of casserole at a diagonal, followed by a row of marshmallows. Repeat until you have 5 rows of the cornflakes and 4 rows of the marshmallows.
• Bake for 30 minutes, or until marshmallows have turned golden brown.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
• Mix sweet potatoes, evaporated milk, white sugar, butter, and eggs for filling together in a bowl with an electric mixer; beat well. Spread into the prepared casserole.
• Bake in the preheated oven for 15 minutes.
• While the casserole bakes, mix cornflakes, brown sugar, walnuts, and butter for topping together in a bowl. Remove casserole from the oven and sprinkle topping over.
• Return to the oven and continue to bake until golden and sweet potatoes are tender, about 15 minutes more.

Steps:

• Peel the sweet potatoes and chop them into 3/4 inch cubes. Place in a pot and cover with water, several inches above the potatoes. Boil until they're soft (about 20 minutes).
• Meanwhile, preheat the oven to 350 degrees.
• Drain the sweet potatoes and add to a mixing bowl with one stick of butter. Mash until smooth and the butter has melted.
• Add the sugar, milk and vanilla and mix. Add in the eggs and mix until smooth.
• Pour the mixture into a 9x13 baking dish and bake at 350 degrees, uncovered, for 45 minutes, or until the casserole is firm.
• While the casserole is baking, prepare the topping. Melt one stick of butter in the microwave. Add to it the 1 1/2 cups crushed corn flakes, the pecans, and the brown sugar.
• After the casserole is done baking, remove it from the oven and spoon on the topping. Return to the oven and cook for another 15 minutes.

Steps:

• 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.

Steps:

• In a large bowl, combine the potatoes, eggnog, sugar and salt. Transfer to a greased 2-qt casserole dish.
• Combine topping ingredients and sprinkle over top.
• Baked uncovered, at 350*, for 30-35 minutes or until heated through.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat mashed sweet potato, white sugar, eggs, milk, 3 tablespoons melted butter, vanilla extract, and salt together in a large bowl until smooth; spread ito a 9-inch square baking dish.
• Bake in preheated oven until firmly set, about 45 minutes.
• Mix chopped pecans, brown sugar, flour, and 1/4 cup melted butter together in a bowl until dry ingredients are evenly moistened; spread evenly over the sweet potato mixture and top with marshmallows.
• Return dish to oven and bake until marshmallows are lightly browned, about 15 minutes.

Steps:

• Prepare filling: preheat oven to 400 degrees.
• Bake sweet potatoes on a baking sheet 1 hour or until tender.
• Decrease oven temperature to 350 degrees.
• Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.
• Beat mashed sweet potatoes, 2 T softened butter, and next 5 ingredients (brown sugar through vanilla) at medium speed with an electric mixer until smooth.
• Spoon mixture into an 11 x 7 inch baking dish coated with cooking spray.
• Prepare topping: stir together crushed cornflakes, pecans, and 1 T brown sugar and melted butter.
• Sprinkle over sweet potato in diagonal rows 2 inches apart.
• Bake at 350 degrees for 30 minutes.
• Remove from oven, let stand 10 minutes.
• Sprinkle mini marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes.

Steps:

• Preheat over to 425 degrees. Butter a 13x9 glass baking dish and set aside.
• Bake the potatoes until soft throughout. This can be done in either the oven or the microwave, there is no difference in the end product. Then peel the skins off, and whip the potatoes in a large bowl with an electric mixer.
• Add in all the casserole ingredients and beat with electric mixer until smooth. Spread in the glass dish and bake 20 minutes, uncovered. This can be prepared a day in advance & refridgerated overnight, simply increase the cook time to 30 minutes to cook through.
• FOR THE TOPPING, crush corn flakes by hand to equal 2 cups (about 4 cups from the box). Stir in unpacked brown sugar and chopped pecans. Set aside.
• Just before the casserole is done, melt butter and add to dry topping mix. Stir until thoroughly moist.
• Remove casserole from oven, reduce heat to 400 degrees, and spread topping over top.
• Bake uncovered 15 minutes at 400.
• This sweet potato casserole is great hot, warm or cold. And the leftovers taste just as good as when first made.

Steps:

• Combine potatoes, melted butter, salt and pepper.
• Add onion, soup, sour cream and cheese; mix well.
• Put in 9x13-inch casserole dish.
• Top with topping mixture.
• Bake at 350° for 45 minutes.