Name: Marshmallow & Cornflake Sweet Potato Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Bruce's Yams Cut Sweet Potatoes in Syrup, drained - 1 (40 ounce) can; Salted butter, melted - ¼ cup; Eggs - 2; Egg yolk - 1; Crushed pineapple (Optional) - 1 (8 ounce) can; Crushed cornflake crumbs - 1 cup; Salted butter, melted - 2 tablespoons; Brown sugar - 2 tablespoons; Mini marshmallows - 1 cup

Ingredients for - Marshmallow & Cornflake Sweet Potato Casserole

1. Bruce's Yams Cut Sweet Potatoes in Syrup, drained 1 (40 ounce) can

2. Salted butter, melted ¼ cup

3. Eggs 2

4. Egg yolk 1

5. Crushed pineapple (Optional) 1 (8 ounce) can

6. Crushed cornflake crumbs 1 cup

7. Salted butter, melted 2 tablespoons

8. Brown sugar 2 tablespoons

9. Mini marshmallows 1 cup

How to cook deliciously - Marshmallow & Cornflake Sweet Potato Casserole

1 . Stage

Heat oven to 350 degrees F.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Bake for 30 minutes, or until marshmallows have turned golden brown.