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Joanna Gaines Sweet Potato Casserole is one of my favorite sides! Fluffy sweet potatoes topped with a crunchy cornflake topping studded with pecans and toasted marshmallows.
Sweet potatoes are a classic side dish for a holiday dinner, and for me, all year round. But this is no ordinary sweet potato side.
Prep Time: 20 Min
Potatoes Heavy Cream Sugar Butter Milk Eggs Vanilla Extract
Cook Time: 2 hrs
Ingredients
Poke the sweet potatoes with a fork or knife a few times. Wrap each sweet potato in foil and place on a baking sheet.
Reduce oven temperature to 375F. Spray a 9×13 dish with cooking spray. Unwrap the sweet potatoes, cut open, and scoop out the cooked sweet potato.
Place in a large bowl. Add the cream, sugar, butter, milk, eggs, vanilla, and salt. Mix to combine.
Spread into prepared casserole dish. In a medium bowl, combine the cornflakes, pecans, light brown sugar, and butter.
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