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Cornflake, Pecan, and Marshmallow-Topped Sweet Potato Casserole

Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Total time 2 hrs, 30 mins
Yield Makes 8 servings
Adding cornflakes cereal to the pecan-brown sugar topping gives the casserole extra crispiness and crunch.


  • 2 1/2 pounds sweet potatoes (about 5 medium)
  • 2 tablespoons butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup 2% reduced-fat milk
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Vegetable cooking spray
  • 1 1/4 cups cornflakes cereal, crushed
  • 1/4 cup chopped pecans
  • 1 tablespoon brown sugar
  • 1 tablespoon melted butter
  • 1 1/4 cups miniature marshmallows

Nutrition Information

  • calories 267
  • fat 7.9 g
  • satfat 3.3 g
  • monofat 3 g
  • polyfat 1.1 g
  • protein 3.7 g
  • carbohydrate 46.7 g
  • fiber 3.6 g
  • cholesterol 35 mg
  • iron 2 mg
  • sodium 302 mg
  • calcium 69 mg

How to Make It

  1. Prepare filling: Preheat oven to 400°. Bake sweet potatoes on a baking sheet 1 hour or until tender. Reduce oven temperature to 350°. Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.

  2. Beat mashed sweet potatoes, 2 Tbsp. softened butter, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.

  3. Prepare topping: Stir together crushed cornflakes cereal and next 3 ingredients. Sprinkle over sweet potato mixture in diagonal rows 2 inches apart.

  4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle miniature marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes.

  5. More Irresistible Options

  6. Golden Meringue-Topped Sweet Potato Casserole: Omit Cornflake, Pecan, and Marshmallow Topping. Bake Sweet Potato Filling at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Beat 4 egg whites at high speed with an electric mixer until foamy. Gradually add 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over sweet potato mixture; bake 10 more minutes or until golden. Hands-on Time: 30 min.; Total Time: 2 hr., 40 min.

  7. Per serving: Calories 216; Fat 8g (sat 1g, mono 1g, poly 2g); Protein 8g; Carb 3g; Fiber 1g; Chol 31mg; Iron 1mg; Sodium 271mg; Calc 66mg

  8. Pecan-Topped Sweet Potato Casserole: Omit Cornflake, Pecan, and Marshmallow Topping. Pulse 3 Tbsp. all-purpose flour and 1/4 cup firmly packed brown sugar in a food processor until combined. Add 1 Tbsp. cold butter, cut into small pieces, and process 45 seconds or until mixture resembles coarse meal; stir in 1/3 cup finely chopped pecans. Sprinkle mixture over Sweet Potato Filling in baking dish. Bake at 350° for 40 to 45 minutes or until topping is golden brown. Hands-on Time: 20 min.; Total Time: 2 hr., 20 min.

  9. Per serving: Calories 267; Fat 8g (sat 4g, mono 5g, poly 4g); Protein 7g; Carb 5g; Fiber 6g; Chol 35mg; Iron 4mg; Sodium 256mg; Calc 75mg