Amber’s sweet potatoes
A sweet potato dish with a cornflake topping! Make sure to save the crushing of the cornflakes for someone that will appreciate the task.
Ingredients
Scale
Sweet Potato Filling
- 4–5 sweet potatoes, scrubbed
- 2 tablespoons melted butter
- 1/2 cup dark brown sugar
- 1/2 cup milk
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 4–6 drops Cinnamon Bark Essential Oil (optional)
Topping:
- 1 1/2 cups cornflakes cereal, crushed
- 1/4 cup pecans, chopped
- 1/4 cup dark brown sugar
- one tablespoon melted butter
- 1 cup mini marshmallows
Instructions
- Preheat oven to 400º. Bake sweet potatoes for about one hour or until tender. Let potatoes cool and then remove the skin and mash. Reduce oven to 350º.
- Beat the potatoes with a hand or stand mixer and add the butter, brown sugar, milk, egg, salt, vanilla, and Cinnamon Bark Essential Oil if using.
- Prepare pans with cooking spray or melted butter and spoon mixture into individual lodge pans or ramekins.
- Prepare topping: Stir together the crushed cornflakes, brown sugar, melted butter, and pecans and add to one half of each serving. Bake for 20 minutes at 350º.
- Remove from the oven and add marshmallows to the other half and bake an additional 10 minutes or until marshmallows are golden brown.
Notes
What I love about this recipe is that the messy part can be made ahead and then all you have to do the day of, is assemble them. You can make it in one pan, but I love the idea of individual size servings and I’m always looking for excuses to use my mini Lodge skillets. Madeline added a drizzle of hot honey and that was a nice addition!