I got the basics of this casserole from my friend Jacqui, during our first duty station. She called her recipe “Sweet Potato Pie with Cornflakes” but I’ve evolved it into something a bit different over the years. My guys really love the topping and I adore the sweet potato itself, so it’s a great side dish for our holiday turkey menu. I hope you feel the same!
- 2 large cans sweet potatoes (or yams), drained
- 1 small can crushed pineapple, drained
- 2-3T white wine (semi dry or dry wine)
- cinnamon to taste
- salt to taste
- 1/3 cup butter
- 1/3 cup brown sugar
- 2 cups cornflakes
- 2-3 cups mini marshmallows
- Mix drained sweet potatoes with pineapple and season with wine, cinnamon, and salt to taste.
- Spoon into 9×13 casserole pan and flatten with back of spoon.
- In a bowl, melt butter and mix with brown sugar. Add cornflakes and mini marshmallows, mixing well to coat everything with the butter/sugar mixture.
- Spoon topping over sweet potato mixture. Bake at 375 degrees for 15-20 minutes until marshmallows are toasty and bubbly.
This is a great side dish for those people who don’t really want a vegetable for holidays. We have learned that the topping doesn’t reheat very well, so feel free to suggest that people eat the sweet topping before putting the leftover sweet potatoes in the fridge.
As for the difference between sweet potatoes and yams? Here’s a link to figure out which tuber you might be using!