In Poland, egg salad in this creamy flavor is very popular. Although it’s created using cream cheese, the consistency is comparable to that of mayonnaise-based egg salad. Beautiful in a sandwich with new cress.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 1 6-cup casserole |
Ingredients
- 1 (40 ounce) can Bruce’s Yams Cut Sweet Potatoes in Syrup, drained
- ¼ cup salted butter, melted
- 2 eggs
- 1 egg 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
Instructions
- Heat oven to 350 degrees F.
- 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.
- 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.
- Bake for 30 minutes, or until marshmallows have turned golden brown.
Nutrition Facts
| Calories | 249 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 149 mg |
| Sugars | 8 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This casserole is really cool.
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