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

Yield: 6 servings

Prep: 20 minutes minutes

Cook: 1 hour hour 25 minutes minutes

Total: 1 hour hour 45 minutes minutes

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

5 stars (2 ratings)

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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.

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