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?
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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!