4.8 from 48 votes
Sweet Potato Casserole
This Sweet Potato Casserole is a classic Thanksgiving casserole with a crispy cornflake pecan topping and marshmallows. Sweet, crispy and delicious! A must have on your Thanksgiving table!
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6
Calories: 413 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 3 pound sweet potatoes or yams, peeled and cut into cubes then cooked (about 5 or 6 large)
- ¼ cup brown sugar
- ¼ cup butter unsalted, or margarine
- ½ teaspoon cinnamon ground
- 1 teaspoon vanilla extract
- 1 egg
- ¼ cup milk I used 3.25%
- ¼ teaspoon salt or to taste
For Topping
- 1 cup cornflakes crushed
- ¼ cup pecans chopped
- 1 tablespoon butter unsalted, melted
- 1 tablespoon brown sugar packed
- 1 cup mini marshmallows
Instructions
- Preheat oven: Preheat the oven to 350°F degrees. Grease a 9x13-inch baking dish and set aside.
- Create the filling: Add the sweet potatoes, brown sugar, butter, cinnamon, vanilla extract, milk, egg and salt to a large bowl and mash with a potato masher. You can use a hand mixer as well if you wish. Spread the mashed sweet potatoes in the prepared casserole dish and bake for 30 minutes.
- Create the filling: Add the sweet potatoes, brown sugar, butter, cinnamon, vanilla extract, milk, egg and salt to a large bowl and mash with a potato masher. You can use a hand mixer as well if you wish. Spread the mashed sweet potatoes in the prepared casserole dish and bake for 30 minutes.
- Create the topping: While the casserole is baking, add the cornflakes, pecans, butter and brown sugar to a medium size bowl and toss everything together. Top with marshmallows in the center of the casserole, then sprinkle the cornflake mixture around the marshmallows.
- Finish the casserole: Place the dish back in the oven and bake for another 10 minutes or until the marshmallows are puffed and golden brown.
Cup of Yum
Notes
- When you first take the casserole out you’ll notice that there might be a bit of liquid in the dish, but let the casserole rest for 10 to 15 minutes, and the sweet potatoes will soak up all that liquid and all that’s left to do is eat!
- Store leftover potatoes in an airtight container in the fridge for 5 days.
Nutrition Information
Serving
1serving
Calories
413kcal
(21%)
Carbohydrates
68g
(23%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Cholesterol
53mg
(18%)
Sodium
281mg
(12%)
Potassium
824mg
(24%)
Fiber
7g
(28%)
Sugar
26g
(52%)
Vitamin A
32610IU
(652%)
Vitamin C
6.4mg
(7%)
Calcium
99mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 413
% Daily Value*
| Serving | 1serving | |
| Calories | 413kcal | 21% |
| Carbohydrates | 68g | 23% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 53mg | 18% |
| Sodium | 281mg | 12% |
| Potassium | 824mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 26g | 52% |
| Vitamin A | 32610IU | 652% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 99mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.