Marshmallow & Cornflake Sweet Potato Casserole


  • 1 (40 ounce) can Bruce’s Yams Cut Sweet Potatoes in Syrup, drained
  • ¼ cup salted butter, melted
  • 2eggs
  • 1egg yolk
  • 1 (8 ounce) can crushed pineapple(Optional)
  • 1 cup crushed cornflake crumbs
  • 2 tablespoons salted butter, melted
  • 2 tablespoons brown sugar
  • 1 cup mini marshmallows
  • Directions

  • Step 1

    Heat oven to 350 degrees F.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

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

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