Sweet Potato Casserole

Made with mashed roasted sweet potatoes and a crunchy pecan topping with an ooey gooey melted marshmallow center!

Sweet Potato Casserole - Made with mashed roasted sweet potatoes and a crunchy pecan topping with an ooey gooey melted marshmallow center!

You know how they say that “when it rains, it pours”? Well, I got to personally experience that yesterday. My site was down for 4 hours due to my problematic web host, it was pouring rain during my 4-mile run, the rain then somehow damaged my iPhone, and when I wanted to get an old-fashioned donut – the only thing that was probably going to make me feel better – I had no cash on me. Not even $0.80 in coins! So yes, when it rains, it freaking pours.

Sweet Potato Casserole - Made with mashed roasted sweet potatoes and a crunchy pecan topping with an ooey gooey melted marshmallow center!

Sweet Potato Casserole - Made with mashed roasted sweet potatoes and a crunchy pecan topping with an ooey gooey melted marshmallow center!

Sweet Potato Casserole - Made with mashed roasted sweet potatoes and a crunchy pecan topping with an ooey gooey melted marshmallow center!

Sweet Potato Casserole - Made with mashed roasted sweet potatoes and a crunchy pecan topping with an ooey gooey melted marshmallow center!

But with a huge batch of tacos for dinner last night, I’m slowly starting to recover from this day. Not to mention these sweet potatoes that I’ve had 3 nights in a row.

Sweet Potato Casserole - Made with mashed roasted sweet potatoes and a crunchy pecan topping with an ooey gooey melted marshmallow center!

A side note here – please don’t mind all of these photos. I just spent my life savings on a new macro lens so I was a bit of camera-happy when shooting these. After all, melted marshmallows is such a pretty sight, right?

Sweet Potato Casserole - Made with mashed roasted sweet potatoes and a crunchy pecan topping with an ooey gooey melted marshmallow center!

No, but really, I’ve made several kinds of sweet potato casseroles for the holidays in the past couple of years but I think I’ve finally perfected this. It’s a simple casserole with roasted sweet potatoes but the star of this sweet potato dish are the toppings.

Sweet Potato Casserole - Made with mashed roasted sweet potatoes and a crunchy pecan topping with an ooey gooey melted marshmallow center!

I usually see recipes with either a pecan streusel or marshmallow topping but with this, you get both! A crunchy, crushed corn flakes pecan topping on the outer rim and then a ooey, gooey marshmallow topping right in the center that just melts right into the potatoes.

Sweet Potato Casserole - Made with mashed roasted sweet potatoes and a crunchy pecan topping with an ooey gooey melted marshmallow center!

You get the best of both worlds on this casserole, and I promise you – it’s going to be the #1 hit at your Thanksgiving dinner!

Sweet Potato Casserole

Prep Time 20 minutes

Cook Time 1 hour, 25 minutes

Total Time 1 hour, 45 minutes

Yield 6 servings

Sweet Potato Casserole

Made with mashed roasted sweet potatoes and a crunchy pecan topping with an ooey gooey melted marshmallow center!

Ingredients

  • 3 pounds sweet potatoes
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1/4 cup milk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt, or more, to taste
  • For the topping
  • 1 1/4 cup cornflakes cereal, crushed
  • 1/3 cup pecans, chopped
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon unsalted butter, melted
  • 1 cup miniature marshmallows

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool before peeling.
  • Reduce oven temperature to 350 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.
  • To make the topping, combine cornflakes, pecans and brown sugar. Stir in butter until well combined; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat sweet potatoes, butter, sugar, milk, eggs, vanilla and salt on medium-high until well combined, about 1-2 minutes.
  • Add sweet potato mixture to prepared baking dish. Sprinkle with cornflakes mixture around the outside of the dish, leaving room in the center.
  • Place into oven and bake until the topping is golden, about 20 minutes. Add marshmallows to the middle and bake until lightly golden on top, an additional 5 minutes.
  • Serve immediately.

Notes

http://damndelicious.net/2013/11/20/sweet-potato-casserole/

Sweet Potato Casserole - Made with mashed roasted sweet potatoes and a crunchy pecan topping with an ooey gooey melted marshmallow center!


Comments

    • Tammie says

      OMG! Awesome camera and dame good looking sweet pototoes. I’m sure it taste yummy. I will definitely make this for Thanksgiving.

    • says

      Try this! Use everything in this recipe but do what i call twice-baked sw/potatoes! Wrap each pot in alumium foil and then bake at 400 until they r soft enough to take out and cut in half and then scoop out all the pot from each pot! Then follow same recipe! After mixing everything then u load ever half of potatoe and finish baking em! Take out and put all ur toppings on and with the top of the pot open, still in the foil, u put back into oven until u get that golden brown color and marshmellows slightly toasted! Mmmm good! Ppl will love! First thing they will eat! Enjoy!”

  1. says

    Sorry about your bad day, but at least you had some of this to brighten your day. Looks delicious! I have never had sweet potatoes with marshmallows. (It’s not traditional in Canada), but it’s a taste experience I must try. (Btw, what macro lens did you buy? Takes great photos!)

  2. says

    Oh wow, that lens is working for this dish! I could dive into those toasty marshmallows! Beautiful pictures, and a recipe that I seriously love – hooray for the holidays!

  3. says

    My brains still cannot get around the whole marshmallows on casserole thing. Can you tell I’m not American? Except that your cornflakes and pecan topping sounds soooo incredible! Glad this dish gave you some comfort. It stinks when Murphy comes out to play.

  4. gina says

    Hello, you wrote “a 9-inch pie plate”, but the photo looks like a round casserole dish, not a pie plate. Can you please confirm? I am making this and need to know what size baking dish to use. I assumed it was a 2 1/2 quart casserole dish, but then I saw you wrote 9-inch pie plate. Please help, I want to make this next week :)

    PS: Do you think I could mix it up the night before and refrigerate, and add the toppings and bake it the next day? Thanks so much.

    • Chung-Ah says

      Gina, I used a small round casserole dish in the photo for photographic purposes only. As stated in the directions, you can use a 9-inch pie plate. You can most definitely make this ahead of time, refrigerate, and add the toppings and bake when ready to serve. That’s what I plan to do for Thanksgiving!

  5. Peeno says

    Actually it looks like these were baked in a small ramekin not a pie dish. Anyway I’m doing this dish this holiday. OMG! I can’t wait. Was looking for something to wow my family with. This will definitely be a treat. Thank you so much sharing! Gorgeous pictures.

  6. Betty says

    Hi! I’m definitely planning on making this for Thanksgiving. I am allergic to pecans though – what would you suggest as a replacement? I’ve seen oatmeal used in other recipes… what do you think?

    • Chung-Ah says

      I’m not very keen on the oatmeal suggestion since you won’t be able to get that nutty, crunchy topping. Are you allergic to all types of nuts?

      • Betty says

        Unfortunately yes, except peanuts and pistachios (don’t ask me why). I have a granola crunch mix I use to top yogurt – do you think that’d work?

  7. gina says

    Thanks – what size casserole dish did you use here in the photos you took? 1qt? 2qt? I don’t want to use the wrong size, as there is a big difference between a 1qt and 2qt – it could mess it up :( I don’t want any last minute surprises.

  8. gina says

    Sorry, me again – I need to make this for about 10/12 people. Can I double the recipe, mix it up Wednesday night, put it in a 2qt dish, and put the toppings on Thursday afternoon before popping it in the oven?

    • Chung-Ah says

      Gina, if you are doubling the recipe, you may need to use a larger baking dish. And as mentioned in my previous comment to you before, you can most definitely mix everything the night before and pop it in the oven with the toppings 20-30 minutes before serving time. Hope that helps!

      • Dana says

        Hello! Thank you for the recipe.

        If I double this recipe, do you think a 9 x 13 dish would work? Would glass pyrex pan work or do you think a non-stick pan only?

        Thanks in advance for the reply!

        • Chung-Ah says

          A 9×13 glass baking dish should work fine but I would have an extra small casserole dish just in case everything doesn’t fit. Hope that helps!

  9. melissa says

    This looks soooooo good !!! I’ve been looking for hours for a perfect sweet potato casserole and I found it !!! I will definitely be making this for my co workers on thanksgiving :) I just have a question though, how many servings will this give me ?

  10. says

    Wow — I was just starting to Google how to make my sweet potatoes for Thanksgiving (with Marshmallow topping) and came upon this on page one. Very nice! I’m going to use this recipe. Any thoughts on roasting the sweet potatoes versus boiling and then transferring to cold water to ease the removal of the skins?
    Also, your photos turned out great. Natural light too?

    • Chung-Ah says

      Yes, these were shot in natural light. I can’t speak for boiling these potatoes to help with the peeling process. Although I should let you know that it is quite easy to peel these after roasting them in the oven!

  11. Beth says

    This reciepe looks AMAZING! So its ok to mix everything the night before even though there is a raw egg in it? I just want to make sure so I dont get people sick ha! I am not an experienced cook :-)

      • Beth says

        GREAT thanks! One more question due to my novice skills in the kitchen… So I will be doubling the recepie and making the reciepe the night before in a 9 by 13 inch pan, how much longer do you think I should bake it since it will be partially chilled from being in the fridge?

        Thanks for the help and the reciepe!

        • Chung-Ah says

          Beth, I recommend bringing it to room temperature before baking. If you extend the baking time by too much, the cornflakes will begin to burn.

  12. Holly says

    Hi Iwas wondering I had made caserole and put the pecan and cornflake topping on already do u think it will be ok the next day to eat? I figured I would add marshmallows on turkey day just don’t no how long to hear now that I already have cornflake topping on maybe I could put foil on over them for five then take off for five? What do u think?

    • Chung-Ah says

      It should be fine – it may not be as crunchy as it should be though! Using foil to cover the toppings is also a good idea to prevent the cornflake topping from burning.

  13. Dan says

    Than you for this wonderful recipe. I made it today and it was great. I cheated a little and used canned yams and skipped corn flakes on the topping. For my time making Thanksgiving dinner this was a wonderful and easy dish to make. Thank you again.

  14. Allison says

    Thanks for the recipe! Used it for my first ever sweet potato casserole and it was perfect for Thanksgiving! Still loving the leftovers! :)

  15. Anne Anne says

    thanks so much….this will probably be my # 1 recipe for any sweet potato dish I make…first time on this site……..love it………pattianne

  16. says

    Isn’t the Canon 100mm Macro f/2.8 lens amazing?! Love that lens also. It’s so much fun to be able to get all up and close to your food. This sweet potato casserole looks absolutely drool-worthy. Pinned so I remember to make it immediately. LOVE the idea of the corn flakes pecan topping along with the marshmallow topping! Pure genius.

  17. Amy Sanford says

    Those pictures alone are worth the Macro Lens. Beautiful. The photos were so appetizing that I decided to make the recipe based on the photos alone. Well done.

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