I'm Kristin.  I am a wife, aspiring designer, Christian and for now a SAHM.  My husband and I are parents to three kids- Dylan Archer, Kyler Jude and Noelle Rose. I created this space to document my family's adventures and lessons I've learned along the way.  The Mom Jungle is a modern interpretation of both the family newsletter and scrapbook.  

Southern Sweet Potato Casserole

Southern Sweet Potato Casserole

Thanksgiving is my favourite holiday.  I think it's because it involves family, faith (thankfulness is a Christ-like attribute), and food but without the materialism and consumerism of the Christmas season.  I should note that in Canada our Thanksgiving happens in October so Black Friday doesn't take place the next day as the juxtaposition of Thanksgiving and Black Friday is extremely ironic. 1 Thessalonians 5:18 states, "gives thanks in all circumstances..."  There is always something to be grateful for and I love how this holiday encourages us to slow down and reflect on the blessings in life.

Food is one of the aspects I love about holidays and this year I made this Southern Sweet Potato Casserole.  Luckily, it was a huge hit!  I hope you enjoy it as much as my family and I did.


PREP TIME:  20 MIN       |        TOTAL TIME:  2 HR 15 MIN


  • 2 1/2 pounds of sweet potatoes (about 7 medium potatoes)

  • 2 TB butter, softened

  • 1/2 cup firmly packed brown sugar

  • 1/2 cup milk

  • 1 large egg

  • 1/2 tsp salt

  • 1/2 tsp vanilla extract

  • Cooking spray


  • 1 1/4 cups crushed cornflakes

  • 1/4 cups chopped pecans

  • 1 TB brown sugar

  • 2 TB butter, melted

  • 1 1/4 cup miniature marshmallows


  • Preheat oven to 400° F

  • Filling:

    • Bake sweet potatoes (wash and pierce with knife) for 1 hour or until tender

    • Remove from oven and let cool for 20 minutes

    • Remove skin and mash well

    • Add butter + brown sugar + milk + egg + salt + vanilla extract to sweet potatoes and whip with electric beater

    • Pour into greased 11 x 7 baking dish

  • Topping:

    • Mix cornflakes + pecans + brown sugar + butter

    • Sprinkle over sweet potato filling in diagonal rows (about 2 inches apart)

    • Bake at 350° F for 30 min and let stand for 10 min

    • Sprinkle marshmallows in alternate rows and bake for 10 min or until toasted

My mom is the "hostess with the mostess!"

My mom is the "hostess with the mostess!"


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Dylan's Nursery

Dylan's Nursery