Thanksgiving this year, much like every year since I can remember, we had our annual get together at my parent’s house. That means mom took over all the major dishes from the Turkey to green beans to stuffing and mashed potatoes, while she farmed a dish or two out to me. I can just imagine my mom at home working the turkey with the Thanksgiving Day Parade on in the background. It’s seriously tradition. The Turkey wouldn’t turn out if he didn’t spend all morning jamming to the parade with my mom. Then everyone arrives a couple hours before meal time to set up and put the finishing touches before all is devoured and no one can move because of a food induced coma.
So here I was, tasked with making the sweet potato bake—a dish I have mixed feelings about because sweet potatoes should be fried and eaten as a side with burgers, in my book. I was determined to make a sweet potato dish that even I would eat. I did some major research on how to crack this dish and succeeded. So much so, that I received overwhelming positive feedback and was told that it could pass for a dessert.
Adapted from Cooking Classy
Ingredients
- 5 lbs Sweet Potatoes (about 10 large potatoes)
- 1/2 cup Salted Butter, cut into 1-inch pieces
- 1/2 cup granulated White Sugar
- 1/4 cup Packed Light Brown Sugar
- 1/4 tsp Salt
- 3 large Eggs
- 1/3 cup Milk
- TOPPING
- 2 1/4 cups Crushed Corn Flakes
- 1/2 cup Chopped Pecans
- 1/4 cup Packed Light Brown sugar
- 1/4 cup Salted Butter
- 3 cups Mini Marshmallows
Instructions
- Preheat oven to 400 degrees.
- Stab each sweet potato several times with a fork and place in a rimmed cookie sheet.
- Bake about 1 hour (until very tender when poked with a fork).
- Separately, brown 1/2 cup butter in a medium saucepan over medium heat, swirling pan occasionally until butter becomes fragrant and is a dark brown consitency.
- Remove potatoes from oven and reduce oven temperature to 350.
- Cut each in half and scoop out the insides into a large mixing bowl.
- Mash the potatoes.
- Pour in the 1/2 cup browned butter (it’s best if you use a rubber spatula to scrape excess butter from pan).
- Add granulated sugar, 1/4 cup light-brown sugar and salt.
- Then use an electric hand mixer set on low speed to blend together until well combined.
- Add in eggs and milk and blend until well blended.
- Pour the mixture into a buttered 13 x 9 baking dish and spread into an even layer.
- Brown the remaining 1/4 cup butter.
- In a mixing bowl, combine crushed corn flakes, ¼ cup light brown sugar and pecans. Mix well.
- Pour in browned butter over mixture and stir until evenly coated.
- Spread cornflake mixture into diagonal rows over mashed sweet potato mixture leaving about a 1 1/2-inch gap between rows.
- Bake at 350 degrees for 30 minutes.
- Remove from oven and add in the marshmallows in the hollow rows between the cornflake mixture.
- Return to oven and bake until marshmallows are lightly golden about 11 - 12 minutes.
Happy thanksgiving and It looks great and delcious .