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
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!
This recipe is a classic! My family loves it during the holidays. I’ve made it for years and it’s always a hit. I do use a mix of brown sugar and white sugar to balance the flavors a bit. Thanks for sharing!
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