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Rosemary Sage Sweet Potato Casserole Recipe

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A Sweet Savory Dish

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-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 cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.