This recipe is so delicious. It is everyone's favorite at Thanksgiving! It is so rich and incredible.
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.
Yield: Makes 6 to 8 servings
There's Ruth's Chris Steakhouse sweet potato casserole. I'm planning to make it this Thanksgiving and I've heard that it's really rich and decadent. I don't think it's refined or anything. http://whatdidyoueat.typepad.com/what...
What Did You Eat?: Ruth's Chris Sweet Potato Casserole
Don't know if this qualifies as decadent, but it is a little different from the usual. My recipe (such as it is) it on another computer, so I can't give exact proportions.
2 lbs sweet potatoes, scrubbed
6-8 poblano chiles
4 TBSP butter (you can use less)
1 TBSP spice mixture (roughly 3 parts cumin, 1 part ancho chile powder, 1/2 part chipotle powder, 1/4-1/2 part cinnamon)
Salt to taste
1 cup shredded mild melting cheese (e.g., Chihuahua/Menonita, Muenster, Monterey Jack)
Roast/bake the sweet potatoes until completely soft, scoop flesh into large mixing bowl, mash it, and then add in spice mixture, butter, and salt.
While sweet potatoes are baking, grab another large heatproof bowl and a dinner plate large enough to cover it.
Roast the chiles over a gas burner on the grill. Once the skin on each chile is blackened and blistered all over, put it into the bowl and cover with the plate. Allow the chiles to steam themselves in the bowl for about 20 minutes. Then peel the chiles (dipping your hand in water to rinse off the burned chile gunk along the way). Open each chile and remove the seeds, and discard the stems. Cut the roasted chiles into 1/2" wide strips and set aside.
Set oven to 350.
Lightly oil an 8 x 8 baking dish and spread 1/2 the sweet potato mixture into the bottom. Top this with a layer of chile strips, which will in turn, be topped with the remaining sweet potato mixture. Add another layer of chiles and then top with a the shredded cheese. To add a little extra color, you can sprinkle some chile powder on top.
Bake at 350 until top is golden and bubbly (about 20-25 minutes).