One of my kids' favorite things about Thanksgiving....

....is, believe it or not, sweet potatoes :) Not just any sweet potatoes, but the sweet potato casserole that I only make at Thanksgiving. And it is REALLY REALLY good, even for ones like me who are not big sweet potato fans. About 6 or 7 years ago, my friend Shannon brought this to a Sunday School Christmas party, and it was so good that I got the recipe. Every year since, I've been making the recipe at Thanksgiving, and the kids start asking several months before if I'm going to make it again.

So, I thought I would share the magic with you :) Here's the recipe...it's not a super quick one, but not too hard and definitely worth the effort!

Sweet Potato Casserole

Ingredients:
- 4 cups sweet potatoes, cooked and mashed
- 2 cups white sugar
- 4 eggs, beaten
- 3/4 cup butter, melted
- 1 cup evaporated milk
- 1 t. nutmeg
- 1 t. cinnamon
- 2 cups miniature marshmallows

Topping Ingredients:
- 1 1/2 cups crushed cornflakes
- 1/2 cup brown sugar
- 1 cup chopped pecans
- 3/4 cup melted butter

Directions:

1) Wash sweet potatoes (skin on) and poke a few holes in them with a fork. Cover potato with oil, and wrap in aluminum foil. Cook potatoes at 375 degrees for 1 to 1 1/2 hours or until very soft.

2) In large bowl, mash sweet potatoes (without skin). Mix together sugar, eggs, 3/4 cup butter, evaporated milk, nutmeg, cinnamon, and marshmallows. Scoop mixture into greased 9X13 baking dish.

3) Bake 20 minutes in a preheated 400 degree oven.

4) While baking, mix together in a small bowl the crushed cornflakes, brown sugar, pecans, and remaining 3/4 cup melted butter.

5) After baking casserole for 20 minutes, remove from oven and spread the topping over the casserole.

6) Return to oven and bake an additional 10 minutes.


This recipe works well if you want to put it together (without the topping) the night before and pop it in the oven on Thanksgiving day. Hope your family enjoys it as much as mine!