Side Dishes:

Catherine's Southern Style Sweet Potato Casserole

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Optional: May also be sprinkled with another cup of mini marshmallows and cooked until just starting to brown.

Ingredients

4 cups sweet potatoes, par boiled, peeled and cubed
1 cup white sugar
4 eggs, beaten
1/2 cup melted margarine
1 cup evaporated milk
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup miniature marshmallows

Topping:
1-1/2 cups crushed cornflakes cereal
1/2 cup packed brown sugar
1 cup chopped pecans
1/2 cup melted margarine

Instructions

Preheat oven to 400 degrees. With butter, grease a 9x12-inch baking dish. In a large bowl mash the sweet potatoes. Mix together with the sugar, eggs, 1/2 cup margarine, evaporated milk, nutmeg, cinnamon and marshmallows. Spoon mixture into the baking dish. Bake 20 minutes or until completely hot. For the topping: In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 1/2 cup margarine. Spread the topping over the baked casserole and return to the 400-degree oven for 10 more minutes.

Catherine B. Rivard
Moline