5 from 6 votes
Sweet Potato Casserole
Made with mashed roasted sweet potatoes and a crunchy pecan topping with an ooey gooey melted marshmallow center!
Prep Time
20 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 45 mins
Servings:
6
servings
Course:
Side Dish
Cuisine:
American, Canadian, Vegetarian
Ingredients
- 3 pounds sweet potato
- ¼ cup butter at room temperature, unsalted
- ¼ cup sugar
- ¼ cup milk
- 1 egg large
- ½ teaspoon vanilla extract
- ¼ teaspoon salt or more, to taste
For the topping
- 1 ¼ cups cornflakes cereal crushed
- ⅓ cup pecans chopped
- 1 tablespoon brown sugar packed
- 1 tablespoon butter melted, unsalted
- 1 cup miniature marshmallows
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool before peeling.
- Reduce oven temperature to 350 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.
- To make the topping, combine cornflakes, pecans and brown sugar. Stir in butter until well combined; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat sweet potatoes, butter, sugar, milk, eggs, vanilla and salt on medium-high until well combined, about 1-2 minutes.
- Add sweet potato mixture to prepared baking dish. Sprinkle with cornflakes mixture around the outside of the dish, leaving room in the center.
- Place into oven and bake until the topping is golden, about 20 minutes. Add marshmallows to the middle and bake until lightly golden on top, an additional 5 minutes.
- Serve immediately.
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