Sweet Potato Casserole is a must at your ThanksGiving table!

Sweet Potato Casserole with marshmallows… and pecans!
Creamy sweet potatoes topped with melty mini marshmallows and a crunchy cornflakes brown sugar and pecan topping…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. When it comes to traditional Thanksgiving recipes like sweet potato casserole, I’d love to hear what you prefer.

How to top Sweet Potato Casserole:

There’s a few different ways to top sweet potato casserole, which option do you prefer?

pecans, chopped into tiny pieces
brown sugar
cornflakes, crushed
mini marshmallows

I’m sure there more delicious options I’m missing, and maybe I’m missing your favorite, but these are some of the well loved tried and true ways to top this heavenly side dish. We love all of them, and the great thing is that you don’t have to choose, you can do one of each! Rather than making one big casserole, you can try making a few smaller ones and topping them in different ways like: crushed cornflakes and chopped pecans, toasted mini marshmallows or both!

We’ve made the same sweet potato casserole and topped three different ways.

Sweet potatoes roasted in the oven are so 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 natural sugar of the sweet potato comes out of the poked holes. That’s usually a great sign that they’re finished baking… 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.

Here’s a look at the brown sugar, crushed corn flakes and pecan topping before mixing.

We made a grid pattern with rows of the topping and then you can add in the mini marshmallows, but you can layer it on however you’d like. It will all taste great!

Ingredients for 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 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

How to make Sweet Potato Casserole:

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 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. Serve warm.

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 it in the refrigerator until ready to bake. When ready top with the pecan cornflake topping, mini marshmallows (or both!) just before baking. You may need to add 7-10 minutes to the bake time if you’re starting with a cold from the fridge casserole.

Can you freeze Sweet Potato Casserole?

Yes! You can freeze it up to one month. Just don’t add the topping until it has been thawed and it’s ready to bake.
Happy ThanksGiving Dinner Prep!

Sweet Potato Casserole

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

Author Kami | NoBiggie.net

Ingredients

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

Instructions

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 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.
Serve warm.