Our sweet potato casserole is loaded with sweet potatoes, warm spices, marshmallows, coconut, and pecans! It’s then topped with a crunchy cornflake and a pecan topping! It’s the BESTÂ sweet potato casserole I’ve ever tasted and you won’t find this recipe anywhere else. I could eat the whole pan by myself. Well, not really, but only because it makes a big quantity.
This is one of those dishes that my whole family loves on Thanksgiving. It’s very rich and deliciously sweet. If you don’t like a sweetened sweet potato casserole this is not the one for you. If you’re used to the standard recipe with marshmallows melted on top, oh baby, you won’t believe what an upgrade this recipe is.
This recipe will easily feed 12-15……and they will all be very happy you made this for them.  🙂
Happy Thanksgiving!!!
How To Prepare The Sweet Potatoes
There are a few ways to cook sweet potatoes: baking, microwaving or boiling. I generally use the baking method. Microwaving is a close second, especially when I’m in a hurry. I don’t like them boiled. I find that even after draining them well they have extra moisture and they don’t have as much flavor as roasted do.
The exact cooking time will depend on the actual size of your sweet potatoes.
How To Bake:
- Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment or aluminum foil.
- Wash and scrub sweet potatoes then prick them all over with a fork.
- Bake for 45 to 60 minutes or until tender when pierced with a fork.
How To Microwave:
- Wash and scrub sweet potatoes then prick them all over with a fork.
- Microwave on high for 5 minutes. Check for tenderness. You may need to cook longer. Continue to cook at 1-minute intervals until fork tender.
Sweet Potato Casserole Ingredients
Sweet Filling Potatoes:
- Fresh Sweet Potatoes
- Granulated Sugar
- Large Eggs
- Butter
- Evaporated Milk
- Ground Nutmeg
- Ground Cinnamon
- Mini Marshmallows
- Shredded Coconut
Topping:
- Cornflakes
- Dark Brown Sugar
- Pecans
- Butter
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This dish, like any casserole, is great for storing! Though the topping will lose its crunch once you pop it in the fridge. But you can easily rejuvenate any leftovers in the oven!
- Store your cooled sweet potato casserole in an airtight container for up to five days in the fridge.
- Can You Freeze This? Yes! This sweet potato casserole freezes very well — especially if you leave off the topping. That final sprinkle of streusel will lose all its texture, so hold off until serving. Which could be a while — your casserole stores for up to a year!
- To thaw, let it sit in the fridge overnight, then top it with your streusel and bake!
- Make-Ahead Tips: This casserole stores like a dream, so make it whenever you have time, then pull it out when you’re ready! Just be sure to leave off that final topping so you get the full crunch factor in baking.
- Food Safety: If you’d like more info on food safety check out this link.
Do The Sweet Potatoes Need To Be Peeled?
If you roast the sweet potatoes in the oven or in the microwave, they don’t need to be peeled at this stage. After they’re roasted, I like to scoop the flesh out of the sweet potato, rather than peel them.
How Do You know When The Sweet Potato Casserole is Done?
How can you tell if the baked casserole is cooked through? It is done when hot in the center, set in the center, and brown on the top.
More Favorite Thanksgiving Side Dishes You’ll Love!
- Green Bean Casserole
- Pineapple Casserole
- Paula Deen Corn Casserole
- Strawberry Pretzel Salad
- Make Ahead Mashed Potatoes
- Crack Potatoes
Sweet Potato Casserole
Ingredients
Sweet Potatoes:
- 4 Pounds Sweet Potatoes Peeled and Cubed
- 2 Cups Sugar
- 4 Large Eggs Lightly Beaten
- 1/2 Cup Butter Melted
- 1 Cup Canned Evaporated Milk
- 1 Teaspoon Dried Ground Nutmeg
- 1 Teaspoon Dried Ground Cinnamon
- 2 Cups Mini Marshmallows
- 1 Cup Shredded Coconut
Topping:
- 1 1/2 Cups Cornflakes Crushed
- 1/2 Cup Dark Brown Sugar Firmly Packed
- 1 Cup Pecans Chopped
- 1/2 Cup Butter Melted
Instructions
- Preheat oven to 375 degrees F . Â Butter or spray a 9x13 inch baking dish with cooking spray.
- Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat and simmer until very tender, about 15 minutes. Remove from heat, and drain well and cool.
- Place cooked sweet potatoes in a large bowl. Mash sweet potatoes using a handheld electric mixer until smooth. Add sugar, eggs, 1/2 cup butter, evaporated milk, nutmeg, cinnamon, marshmallows, and coconut.
- Pour sweet potato mixture into the prepared pan and place in preheated oven.
- Meanwhile, make the topping. In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 1/2 cup butter. Set aside.
- Bake 70-90 minutes or until casserole is set in the middle.
- Increase oven temperature to 400 degrees.
- Spread the topping over the baked casserole and return to oven for 10 minutes.
Fans Also Made:
Nutrition
How would this be if I used potato chunks instead of mashed?
Hi Jean! I haven’t done this yet so I can’t advise! But if you give this a try, let me know how it turns out for you 😀
If you bake your sweet potatoes, they’ll come out so much tastier and sweeter. Just lightly oil the skins, place on a foil or parchment lined cookie sheet and bake in a 400º F oven until done (usually an hour for large potatoes). Peel when cool. So much easier, and you don’t have a pan to wash afterwards. Mash and proceed with recipe.
Thanks Iris! I need to try that.
Is it possible to prep/premix & refrigerate for cooking in the following day or two?
Hi Lauren, yes that works out great. Just add the topping when you reheat it so it stays crunchy