Sweet Potato Casserole is a must at your ThanksGiving Dinner!
Sweet Potato Casserole with marshmallows and pecans
Creamy sweet potatoes topped with melty mini marshmallows and crunchy cornflakes and pecans…dessert is served! Just kidding it’s not dessert, but you’ll love it just like dessert. Everyone goes nuts over this sweet potato casserole, it’s a special occasion recipe for sure.
Sweet potatoes are good as is, but this recipe takes them over the top! Here they are right before going into the oven. After baking, I love it when the sweet natural syrup comes out of the poked holes. That’s usually a great sign that they’re done baking…that and they should be fork tender.
Here’s a bit of the step by step in photos, but we’ll share the full easy to print recipe below.
Sweet Potato Casserole
- 4 large sweet potatoes
- 1/2 cup salted butter melted (or 1 stick of butter)
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup milk
- FOR THE TOPPING:
- 2 cups corn flakes crushed
- 1/2 cup pecan pieces
- 1/4 cup brown sugar
- 4 Tbsp salted butter melted (or 1/2 stick of butter)
- 3 cups mini marshmallows
Preheat your oven to 400. Before baking, poke each sweet potato with the tip of a knife to help the steam release while baking.
Bake sweet potatoes at 400 degrees for one hour on a tinfoil lined sheet pan, for easy cleanup.
Potatoes should be fork tender after baking.
Remove potatoes from oven and reduce oven temperature to 350.
Cut each potato in half and scoop out the inside into a big mixing bowl.
Mash potatoes with a potato masher. Pour in the melted butter, sugar, brown sugar and salt. Using a hand mixer set on low speed, blend until combine.
Add in the eggs and mix well, then pour in the milk and mix until blended.
Pour mixture into a greased 13 x 9 baking dish in an even layer.
For the Topping:
In a mixing bowl, add crushed cornflakes, pecan pieces, brown sugar and melted butter. Mix well to combine.
Pour crunchy topping in rows over mashed sweet potato mixture leaving a few gaps for the mini marshmallows.
Bake at 350 for 30 minutes. You can cover with tinfoil if the topping becomes too brown while baking.
Remove from oven and top with the mini marshmallows.
Bake for another 5 to 10 minutes until the marshmallows are melty.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
Make ahead Sweet Potato Casserole with Marshmallows
You can totally make this sweet potato casserole a day ahead to have one less thing to stress about on the day of Thanksgiving. You can roast the sweet potatoes and assemble the casserole up to a day in advance. Keep in the refrigerator until ready to top with the pecan cornflake topping, mini marshmallows and bake. You may need to add 7-10 minutes to the bake time if you’re starting with it cold.
We made sort of a plaid pattern with the rows of the topping, but you can layer it on how ever you’d like. It will all taste great!
Happy ThanksGiving Dinner Prep!
*recipe adapted from Cooking Classy