Sweet Potato Casserole

This started as an experiment that has become a holiday tradition in our family.

Sweet Potato Casserole
Serves 4-6
Total Time: 1 hr

2 large cans (40 oz) sweet potatoes or 4 cups fresh (peeled, cubed and cooked)
2 cups sugar
4 eggs, beaten
¾ cup butter, melted
1 cup evaporated milk
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups miniature marshmallows
1 cup flaked coconut
1 ½ cups crushed corned flakes cereal
½ cup packed brown sugar
1 cup chopped pecans
¾ cup butter, melted
Preheat oven to 400 F.  Grease a 9 x 13 inch baking dish with butter.  Mashed the canned sweet potatoes.  (If they do not mash easily, heat them to soften.)  Add sugar eggs, ¾ cup butter. Milk. Nutmeg, cinnamon, marshmallows, and coconut.  Spoon mixture into baking dish.
Bake 20 minutes.
Prepare topping while potato mixture is baking. 
In a small bowl, mix the crushed cereal, brown sugar and pecans.  Add the remaining ¾ cup butter and mix well.
Spread the topping over the baked casserole.  Return to oven and bake an additional 10 minutes.

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