Sweet Potato Casserole – a classic Thanksgiving casserole with a crispy cornflake and pecan topping and marshmallows. Sweet, crispy and delicious! A must have on your Thanksgiving table!
What’s not to love about a sweet potato casserole? It’s sweet and delicious with a crispy cornflake and pecan topping and more importantly it has marshmallows. Sounds like a kid’s dream come true kind of side dish. But you don’t have to be a kid to enjoy this, it’s for adults too! It really is a must have side dish on your Thanksgiving table, right there next to your favorite stuffing recipe.
If you’re not crazy about marshmallows you can skip them and just make more of the cornflake and pecan topping which is so delicious, but I for one, love love marshmallows. I’m just a kid at heart I guess. I used about 3 lb of sweet potatoes here, and believe it or not all that was in one sweet potato, it was huge, but if you don’t have these gigantic sweet potatoes, then you’ll probably need about 5 medium sized ones. Now as far as taste goes, well I added some cinnamon and some vanilla extract along with brown sugar, margarine and an egg. All I can say is that it smells devine and you’ll love it. Also just wanted to mention that I boiled my sweet potato, but you can of course roast them, whatever you prefer.
Just use a potato masher to mash everything together then spread the mashed sweet potato in a casserole dish. I used a 9×6 inch casserole dish, but an 8×8 dish would be fine as well. That topping though is to die for, it’s so simple to make too! Crushed cornflakes, chopped pecans, butter and brown sugar. So. Good.
You’ll need to bake the mashed sweet potatoes first for about 30 minutes after which you can add the marshmallows and cornflake/pecan topping any way you like. Bake it again for another 10 minutes just until the marshmallows puff up and turn golden brown.
If you’ve never made sweet potato casserole before, don’t worry, it’s quite easy to make, like making mashed potatoes, and an easy topping. Great thing about this is that you can actually make this the day before, or at least just boil the sweet potatoes the day before, then just bake it on Thanksgiving, making your job that much easier.
- 3 lb sweet potatoes or yams, peeled and cut into cubes
- ¼ cup brown sugar
- ¼ cup margarine
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ cup milk, I used 3.25%
- 1 egg
- pinch of salt
- 1 cup cornflakes, crushed
- ¼ cup pecans, chopped
- 1 tbsp butter, melted
- 1 tbsp brown sugar, packed
- 1 cup mini marshmallows
- Place the cubed sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until the sweet potatoes are fork tender, about 15 to 20 minutes. Drain the sweet potatoes and place in a large bowl.
- Preheat oven to 350 F degrees. Grease a baking dish and set aside.
- Add the brown sugar, margarine, cinnamon, vanilla extract, milk, egg and pinch of salt to the bowl with sweet potatoes and mash with a potato masher. You can use a hand mixer as well if you wish.
- Spread the mashed sweet potatoes in the prepared casserole dish and bake for 30 minutes.
- While the casserole is baking, add the cornflakes, pecans, butter and brown sugar to a medium size bowl and toss everything together.
- Top with marshmallows in the center of the casserole, then sprinkle the cornflake mixture around the marshmallows.
- Place the dish back in the oven and bake for another 10 minutes or until the marshmallows are puffed and golden brown.
Recipe adapted from Some Kitchen Stories