Cornflake, Pecan, and Marshmallow-Topped Sweet Potato Casserole

Photo: Beth Dreiling Hontzas; Styling: Amy Burke

Adding cornflakes cereal to the pecan-brown sugar topping gives the casserole extra crispiness and crunch.

Yield: Makes 8 servings
Total:
Recipe from Southern Living

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Recipe Time

Total: 2 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 267
  • Fat: 7.9g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.1g
  • Protein: 3.7g
  • Carbohydrate: 46.7g
  • Fiber: 3.6g
  • Cholesterol: 35mg
  • Iron: 2mg
  • Sodium: 302mg
  • Calcium: 69mg

Ingredients

  • SWEET POTATO FILLING:
  • 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
  • CORNFLAKE, PECAN, AND MARSHMALLOW TOPPING:
  • 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

Preparation

  1. 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. 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. 3. Prepare topping: Stir together crushed cornflakes cereal and next 3 ingredients. Sprinkle over sweet potato mixture in diagonal rows 2 inches apart.
  4. 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 3.8g (sat 2.1g, mono 1.1g, poly 0.2g); Protein 4.8g; Carb 41.3g; Fiber 3.1g; 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 8.8g (sat 3.4g, mono 3.5g, poly 1.4g); Protein 3.7g; Carb 44.5g; Fiber 3.6g; Chol 35mg; Iron 1.4mg; Sodium 256mg; Calc 75mg
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Cornflake, Pecan, and Marshmallow-Topped Sweet Potato Casserole Recipe at a Glance
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