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Wooden spoon scooping sweet potato casserole with toasted marshmallows and crunchy cornflake pecan topping from a red baking dish.
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4.75 from 16 votes

Sweet Potato Casserole

This Sweet Potato Casserole recipe has mini marshmallows toasting in the middle and a buttery cornflake pecan crunch around the edge, over a cinnamon and vanilla sweet potato base. You can make most of it up to 3 days ahead.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: casserole, Side Dish
Cuisine: American
Keyword: casserole, sweet potato casserole, thanksgiving casseroles, thanksgiving sides
Servings: 6
Calories: 411kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 3 pound sweet potatoes or yams, peeled and cut into cubes then cooked, about 5 or 6 large
  • ¼ cup brown sugar
  • ¼ cup butter unsalted, or margarine
  • ½ teaspoon cinnamon ground
  • 1 teaspoon vanilla extract
  • 1 egg
  • ¼ cup milk I used 3.25%
  • ¼ teaspoon salt or to taste

For Topping

  • 1 cup cornflakes crushed
  • ¼ cup pecans chopped
  • 1 tablespoon butter unsalted, melted
  • 1 tablespoon brown sugar packed
  • 1 cup mini marshmallows
US Customary - Metric

Instructions

  • Preheat the oven to 350°F and grease a 9x13 inch baking dish.
  • In a large bowl, mash 3 pounds cooked sweet potatoes with ¼ cup brown sugar, ¼ cup butter, ½ teaspoon cinnamon, 1 teaspoon vanilla, ¼ cup milk, 1 egg and ¼ teaspoon salt. You can use a hand mixer if you’d rather. Spread the mixture into the dish and bake for 30 minutes.
    Cooked sweet potatoes with butter, egg, and seasonings in a bowl, followed by the mashed mixture with a potato masher.
  • While the casserole bakes, toss 1 cup crushed cornflakes, ¼ cup chopped pecans, 1 tablespoon melted butter and 1 tablespoon brown sugar together in a bowl. Place 1 cup mini marshmallows in the center of the casserole, then sprinkle the cornflake mixture around them.
    Mashed sweet potatoes in a baking dish, cornflake pecan topping in a bowl, and casserole topped with marshmallows before baking.
  • Return the dish to the oven and bake for another 10 minutes, or until the marshmallows are puffed and golden brown. Let it rest 10 to 15 minutes before serving.

Video

Notes

  1. Drain the sweet potatoes well, especially if you boil them. Extra water makes a loose casserole that never sets.
  2. Taste the base before you add the egg if you’re unsure about the sweetness. Easier to fix now than later.
  3. Crush the cornflakes by hand in a bag. A food processor turns them to dust.
  4. Watch the last 10 minutes. Marshmallows go from golden to burnt quickly.
  5. Let it rest 10 to 15 minutes. It firms up as it sits and you get clean scoops.
  6. Make ahead: Prepare the base without the topping, cool completely, cover and refrigerate up to 3 days. Add 5 to 10 minutes to the first bake since it’s going in cold.

Nutrition

Serving: 1serving | Calories: 411kcal | Carbohydrates: 69g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 282mg | Potassium: 833mg | Fiber: 7g | Sugar: 26g | Vitamin A: 32606IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 3mg
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