A Sweet Savory Dish
Ingredients:-4 1/2 pounds sweet potatoes
-1 cup granulated sugar
-1/2 cup butter, softened
-1/4 cup milk
-2 large eggs
-1 teaspoon vanilla extract
-4 teaspoons Sonoma Farm Sage & Rosemary Infused Extra Virgin Olive Oil
-1/4 teaspoon salt
-1 1/4 cups cornflakes cereal, crushed
-1/4 cup chopped pecans
-1 tablespoon brown sugar
-1 tablespoon butter, melted
-1 1/2 cups miniature marshmallows
1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.
2. Beat mashed sweet potatoes, granulated sugar, and next 6 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflakes mixture; bake 10 minutes. Let stand 10 minutes before serving.
Blueberry Pound Cake with Lemon Infused Olive Oil RecipeRated 4.67 out of 5Read more
Corn Bread with Sweet / Hot Garlic RecipeRead more
BBQ Chicken Kabobs With Lime and Hot Pepper Olive Oil Marinate RecipeRated 5.00 out of 5Read more
Braised Swiss Chard with Lemon Olive Oil RecipeRated 4.67 out of 5Read more