Sweet Potato Casserole With Marshmallows, Pecans, And Cornflakes

Name: Sweet Potato Casserole With Marshmallows, Pecans, And Cornflakes
Total time: 150 min
Ingredients: 2.5 pounds sweet potatoes (about 5 medium); 2 tablespoons butter, softened; 0.5 cup firmly packed brown sugar; 0.5 cup 2% reduced-fat milk; 1 large egg; 0.5 teaspoon salt; 0.5 teaspoon vanilla extract; Vegetable cooking spray; 1.25 cups cornflakes cereal, crushed; 0.25 cup chopped pecans; 1 tablespoon brown sugar; 1 tablespoon melted butter; 1.25 cups miniature marshmallows

2.0

(1)

1 Review

A bit sweet, a bit crunchy, and plenty decadent.

By Southern Living Editors

Updated on December 18, 2022

Total Time:

2 hrs 30 mins

Servings:

8

When Thanksgiving is on the horizon, you know it's time to dust off this sweet potato casserole recipe and get ready to celebrate. It's the perfect fall casserole because it's a mixture of the creamiest, dreamiest sweet potatoes, festooned with crunch from cornflakes and pecans and sweetness from marshmallows. The classic casserole topping gets a delicious upgrade from this tasty trio.

And we wouldn't dare forget the marshmallows; they're a Thanksgiving classic.

This recipe for sweet potato casserole with marshmallows and pecans calls for the mini 'mallows, but you can cut up the large marshmallows into smaller pieces if that's what you have on hand.

The recipe is easy, and it's one of the few holiday dishes that is requested by name time after time, year after year. Make it this year to find out why. Just be prepared to add it to your lineup every holiday season—once your family tastes a bite of this side dish, they'll ask for it again and again.

Sweet Potato Casserole with Marshmallows, Pecans, and Cornflakes — Emily Laurae

Ingredients

Sweet Potato Filling

2 ½ pounds sweet potatoes (about 5 medium)
2 tablespoons butter, softened
½ cup firmly packed brown sugar
½ cup 2% reduced-fat milk
1 large egg
½ teaspoon salt
½ teaspoon vanilla extract
Vegetable cooking spray

Cornflake, Pecan, and Marshmallow Topping

1 ¼ cups cornflakes cereal, crushed
¼ cup chopped pecans
1 tablespoon brown sugar
1 tablespoon melted butter
1 ¼ cups miniature marshmallows

Directions

Prepare Filling: Preheat oven to 400°F. 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.
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.
Prepare Topping: Stir together crushed cornflakes cereal and next 3 ingredients. Sprinkle over sweet potato mixture in diagonal rows 2 inches apart.
Bake at 350°F for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle miniature marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes.