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.
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.
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?
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.
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.
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](https://s23209.pcdn.co/wp-content/uploads/2013/11/IMG_7675edit-200x200.jpg)
Sweet Potato Casserole
Ingredients
- 3 pounds sweet potatoes
- ¼ cup unsalted butter, at room temperature
- ¼ cup sugar
- ¼ cup milk
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon salt, or more, to taste
For the topping
- 1 ¼ cups cornflakes cereal, crushed
- ⅓ 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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I can not wait to make this sweet potato casserole, my girlfriend made it for their thanksgiving dinner an WOW !!! It was the talk at the dinner table! You nailed this one!!! Damndelicious… Thanks so much for that one .
Best sweet potato casserole yet ! At first I saw cornflakes and I was like nope ….so glad I gave it a shot due to good reviews <3
I like that this recipe is not so sweet and the marshmallows were crunchy outside and inside melty inside.
If I double this recipe should I also double the topping or would you leave that the same?
If I make this the night before, do I need to bake the mixture or is it okay to mix everything in (minus toppings) and leave in the fridge to bake the next day?
So so good! This is a family hit and has become a staple dish at our family Thanksgivings.
I made this for Thanksgiving dinner last night and it outshined all other side dishes. Absolutely delicious. I’ll be adding this to my T-Day repertoire permanently! Thank you so much for sharing.
Fixed this for Thanksgiving to rave reviews!!! It’ll be on our holiday menu permanently!!!
Did you measure the corn flakes to 1 1/4 cups then crush or use 1 1/4 cups of crushed?
You want to measure out 1 1/4 cups first, then crush. Hope that helps, Hannah!
can I microwave the sweet potatoes to save time?
Yes, of course.
Family member has an egg allergy…Can this be made without it?
Yes.
I made this dish for my family on Thanksgiving Day! Everyone LOVED it! The cornflake mixture is such a unique touch. Thank you!! Can’t wait to try your other recipes.
Ok WHOA. I made this last night for a friendsgiving feast and it was a huge hit. Love your blog, and I’m obsessed with watching butters on your Instagram stories. Thank you for yet another amazing recipe! You never let me down! Lots of love from Chicago.
Tiffany
It is useful for me because potato has a great level of proteins and use daily basis. Thanks for sharing.
Awesome, It was delicious!!!!
The topping on these potatoes is slightly different from what I have been jusing, but it appears spectacular, and I must try it today.
Fall/Thanksgiving is just around the corner, and now I am craving sweet potato casserole. This will be on my table this year. Thanks for posting!
Thanks for this super easy recipe! I was strapped for time and had to use what I had on hand, so I made some modifications– I used Raisin Bran (didn’t remove the raisins) and chopped walnuts and cooked the sweet potatoes in the microwave– it was definitely “damndelicious”!
Just about everything I want to make, Chungah, is from your website. LOL. Of course, these charming beauties will be ate today too! Thank you, again for your goodies and have a Wonderful Thanksgiving.
God Bless,
BH
Fantastic receipe! Made this last year for Thanksgiving and making it again now for this Thanksgiving! 🙂
If I decide to use a 9×13in baking dish would I have to double the ingredients. If so could I use a smaller baking dish so I could use the exact ingredients. If so what size? This is my first Thanksgiving where I am bringing a dish so I’m very nervous and I want to do this right
This recipe calls for a 9-inch pie plate, but if you decide to use a 9×13 baking dish, I recommend doubling the recipe, but you may have some leftover sweet potato. Either way, this recipe is very forgiving and the leftover potatoes can be thrown in a ramekin or smaller baking dish for later on.
this looks great, I want to try this at Thanksgiving! Unfortunately as a vegetarian I will have to leave out the marshmallows 🙁 but I think it will still be good
Do you measure the cornflakes prior to crushing or after? Thanks
Candice, the recipe states 1 1/4 cup cornflakes cereal, crushed so you will measure the cornflakes prior to crushing.
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Is this recipe gluten free.
No, this is not gluten-free.
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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.
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.
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
Thanks for the recipe! Used it for my first ever sweet potato casserole and it was perfect for Thanksgiving! Still loving the leftovers! 🙂
I’m so glad! And yes, the leftovers are the best!
I made this today and got lots of compliments. It will definitely go on the menu another time!
Made this today. It was delicious!!!!
This was awesome! My family came back for seconds and thirds!
I’m making these tonight, Chung-Ah! Printing recipe right now…YUM.
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.
Can I bake the potatoes tonight and then peel them and mix other ingredients in the morning?
Yes, you can absolutely do that. You can actually mix everything tonight. Just bake with the toppings tomorrow.
Do I need to put the potatoes in the fridge for the evening and then peel in the morning? This preggo mama needs to go to bed. Lol.
Yes, I would leave the potatoes in the fridge to be on the safe side.
Thank you!
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?
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.
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 🙂
Yes, it’s completely fine. You’ll be baking it before serving so you won’t serving raw eggs to your guests 🙂
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!
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.
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?
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!
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 ?
This recipe will give you about 6 servings. Let me know how this turns out for your coworkers!
Looks A.MA.ZING.
Awesome, yes! And thanks for such a great website 🙂 🙂
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?
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!
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!
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!
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.
Sorry, I just saw you said you used a small of for photo purposes – but do you suggest a 1qt or 2qt casserole dish? A 9″ pie dish seems like it wouldn’t be deep enough..
You can use a 2-quart casserole dish to be safe, although as stated in the directions, a 9-inch pie plate should be sufficient as well. Hope that helps!
thanks 🙂
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?
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?
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?
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.
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.
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!
Sorry you’ve been having a rough time! But on the bright side, your pics with the new lens are stunning! And this recipe looks amazing!
This looks so amazing! I’ve been wondering whether a macro lens would be worth it, and it looks like it definitely is. I love the close-ups and the details you were able to capture!
It’s so worth it! You’ll absolutely love the freedom of getting so close!
No need to apologize for all of the pics – they are GORGEOUS! I have that same 100mm macro and it’s amazing! 🙂
Oh my gosh, this sweet potato casserole look amazing, and the marshmallows too!!! I can have this as side and dessert. Love sweet potatoes so much! I can eat it all year round… 🙂 Hope your iphone survived in rain!
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.
How gorgeous is this casserole?! And I love that I get not one but two incredible toppings!
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What a terrible no good kind of a day!! But holy cow, these sweet potatoes! They have everything I love on them in one awesome bowl!!!
Thank you Jocelyn! And thanks for the pin on the BHG board 🙂
It’s unfair how good that looks
Nice recipe. Thank you. Happy Thanksgiving to you and your family!
Sorry to hear about your bad day!
This casserole looks amazing! I love that you used corn flakes for the added crunch.
This casserole is gorgeous! I love that you used corn flakes in the topping in addition to the pecans. It looks so crunchy!
Love the added crunch from the cornflakes in this sweet potato casserole!
Incredible!! Need this a Thanksgiving!
Oh my delicious! Sweet potatoes are one of my favorite parts of the Thanksgiving meal and these look absolutely delectable. Mmmm. Hope your phone recovers!
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!
Sorry to hear you had a bad day – whenever that happens to me I just lock myself in the house…just seems it’s safer LOL. Love the idea of a fun crunchy topping on top of sweet potato casserole!
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!)
Thank you, Jennifer! I purchased the Canon EF 100mm f/2.8L IS USM Macro Lens. It’s the best!
Best looking sweet potato casserole I have EVER SEEN!!! The potatoes,the creaminess, the MARSHMALLOWS, the corn flakes…girl. The whole thing needs to happen. The toppings are epic.
OMG! Awesome camera and dame good looking sweet pototoes. I’m sure it taste yummy. I will definitely make this for Thanksgiving.
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!”