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Sweet Potato Casserole

Roasted sweet potatoes whipped into a heavenly sweet potato casserole. Topped with all the things!

Author: Kami | NoBiggie.net
  • 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 teaspoon salt
  • 2 large eggs
  • 1/3 cup milk
For the Topping:
  • 2 cups corn flakes crushed
  • 1/2 cup pecans chopped small
  • 1/4 cup brown sugar
  • 4 tablespoon salted butter melted (1/2 stick)
  • 3 cups mini marshmallows
  1. Preheat your oven to 400. Before baking, poke each sweet potato with the tip of a knife to help the steam release while baking.
  2. Bake sweet potatoes for one hour on a tinfoil lined sheet pan, for easy cleanup.

  3. Potatoes should be fork tender after baking.
  4. Remove potatoes from oven and reduce oven temperature to 350.
  5. Cut each potato in half and scoop out the inside into a big mixing bowl.
  6. 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.
  7. Add in the eggs and mix well, then pour in the milk and mix until blended.
  8. Pour mixture into a greased 13 x 9 baking dish in an even layer.
For the Topping:
  1. In a mixing bowl, add crushed cornflakes, pecan pieces, brown sugar and melted butter. Mix well to combine.
  2. Pour crunchy topping in rows over mashed sweet potato mixture leaving a few gaps for the mini marshmallows.
  3. Bake at 350 for 30 minutes. You can cover with tinfoil if the topping becomes too brown while baking.
  4. Remove from oven and top with the mini marshmallows.
  5. Bake for another 5 to 10 minutes until the marshmallows are melty.
  6. Serve warm.
Recipe Notes

*Topping Options:

You can choose to do the brown sugar, cornflake and pecan topping, mini marshmallows or both. You can customize the topping to your preference.