Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Total Time
2 Hours 30 Mins
Yield
Makes 8 servings

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

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

Step 5

More Irresistible Options

Step 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.

Step 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

Step 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.

Step 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

Ratings & Reviews

Excellent!

SamanthaHebert
November 19, 2016
Excellent recipe without any modifications. I have several sweet potato casserole recipes, this one is the best. 

the bomb!!!

KarenS5
July 11, 2016
This was my familys favvvvvv. Def making again some time soon! Loved everything changed nothing. I had no cormflakes so i had gramcrackers and used them. But im in love. No complains here at all yummmmm

Jlrotton's Review

Jlrotton
November 05, 2014
N/A

Rheanon's Review

DebraLavonne
December 23, 2013
N/A

ktleyed's Review

Reg1003
November 30, 2013
We all enjoyed this for Thanksgiving, but we didn't need nearly as much of the corn flakes mixture as the recipe stated. Half would have done it. Making again!

chefslo's Review

ambs
November 25, 2013
These are really good but I do change things up a bit. Instead of the corn flakes I crush up amaretti cookies and add orange marmalade to the sweet potato mix.

Reg1003's Review

Rheanon
April 09, 2013
We had this on Easter with ham. It was very good. A little sweet, but delicious. Would definitely make again.

MonikaG's Review

brookereiter
November 23, 2012
N/A

DebraLavonne's Review

chefslo
November 12, 2012
If you find cornflakes too chewy, substitute crushed graham crackers or crushed ginger snaps for the topping. I usually omit the marshmellows. The topping is enough for us.

brookereiter's Review

ktleyed
November 19, 2011
My Husband LOVES this recipe and makes me make if for all 5 of out Thanksgivings that we have to attend each year. I omit the cornflakes and pecans because he hates nuts, but it is still GREAT