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5 from 3 votes

Sweet Potato Casserole

This Sweet Potato Casserole is a classic Thanksgiving casserole with a crispy cornflake and pecan topping and marshmallows. Sweet, crispy and delicious! A must have on your Thanksgiving table!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Keyword: casserole, sweet potato casserole, thanksgiving casseroles, thanksgiving sides
Servings: 6
Calories: 413kcal
Author: Joanna Cismaru


  • 3 lb sweet potatoes or yams, peeled and cut into cubes then cooked (about 5 or 6 large)
  • 1/4 cup brown sugar
  • 1/4 cup butter unsalted, or margarine
  • 1/2 tsp cinnamon ground
  • 1 tsp vanilla extract
  • 1 egg
  • 1/4 cup milk I used 3.25%
  • 1/4 tsp salt or to taste

For Topping

  • 1 cup cornflakes crushed
  • 1/4 cup pecans chopped
  • 1 tbsp butter unsalted, melted
  • 1 tbsp brown sugar packed
  • 1 cup mini marshmallows


  • Preheat oven to 350 F degrees. Grease a 9x13-inch baking dish and set aside.
  • Add the sweet potatoes, brown sugar, butter, cinnamon, vanilla extract, milk, egg and salt to a large bowl 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.



Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 413kcal | Carbohydrates: 68g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 281mg | Potassium: 824mg | Fiber: 7g | Sugar: 26g | Vitamin A: 32610IU | Vitamin C: 6.4mg | Calcium: 99mg | Iron: 3mg