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If your family always topped sweet potato casserole with buttery cornflakes instead of a pecan streusel, this recipe is sure to bring back memories. With its creamy sweet potato filling and irresistible crunchy topping made with cornflakes, coconut, and pecans, it’s the kind of old-fashioned Thanksgiving side dish that disappears fast at every holiday table.
Whether you’re planning a traditional Thanksgiving feast or simply craving a comforting family favorite, this sweet potato casserole pairs beautifully with Roast Turkey, Stuffed Turkey Breast, Crockpot Turkey Breast, or a baked ham finished with my Ham Glaze. It’s a nostalgic holiday classic that’s every bit as delicious today as it was growing up.
✨ Before You Begin
✨ Cook the sweet potatoes until they’re fork-tender. They should mash easily without being waterlogged. Drain them well before mashing to keep the filling rich and creamy.
✨ Don’t overmix the filling. Mash until mostly smooth, leaving a little texture for a more homemade feel.
✨ Crush the cornflakes lightly. Leave some larger pieces so the topping bakes up extra crunchy instead of turning into crumbs.
✨ Toast the pecans if you have a few extra minutes. Toasting brings out their natural sweetness and adds even more flavor to the buttery topping.
✨ Let the casserole rest for 10–15 minutes before serving. This allows the filling to set slightly while the cornflake topping stays crisp.
How to Prepare the Sweet Potatoes
There are several ways to cook sweet potatoes for this casserole, but some produce a much better filling than others. Baking is my favorite method because it concentrates the potatoes’ natural sweetness and creates a rich, creamy texture without adding extra moisture. Microwaving is a great time-saving option when you’re short on time.
Boiling is my least favorite method. Sweet potatoes absorb water as they cook, which can leave the filling softer and dilute their naturally sweet flavor—even if you drain them well. For the richest, most flavorful casserole, bake the sweet potatoes whenever possible.
Whichever method you choose, cooking time will vary depending on the size of your sweet potatoes. They’re ready when a fork slides easily into the center.
How to Bake Sweet Potatoes
Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper or foil for easy cleanup. Wash and scrub the sweet potatoes well, then prick them all over with a fork to allow steam to escape. Bake for 45–60 minutes, or until they’re very tender and a fork slides easily into the center.
How to Microwave Sweet Potatoes
Wash, scrub, and prick the sweet potatoes all over with a fork. Microwave on High for 5 minutes, then check for tenderness. Continue cooking in 1-minute intervals until the potatoes are soft enough to mash easily with a fork. Cooking time will vary depending on their size.
Do the Sweet Potatoes Need to Be Peeled?
Yes. Once the sweet potatoes are cool enough to handle, the skins should slip off easily. Simply peel them away with your fingers or use a small paring knife to remove any stubborn pieces before mashing the sweet potatoes for the casserole.
Sweet Potato Casserole Ingredients + Key Notes
Sweet Potatoes — Fresh sweet potatoes are the foundation of this casserole. Baking them brings out their natural sweetness and creates a rich, creamy filling without adding excess moisture.
Granulated Sugar — Sweetens the filling and helps it bake into a smooth, custard-like texture.
Eggs — Use room-temperature eggs and lightly beat them before adding. They blend more evenly into the filling and help create a silky, cohesive casserole.
Butter — Adds richness and that classic homemade flavor every great sweet potato casserole needs.
Evaporated Milk — Gives the filling a creamy, luscious texture without making it heavy or watery.
Ground Cinnamon + Nutmeg — Warm baking spices that complement the sweet potatoes and add cozy holiday flavor.
Mini Marshmallows — Melt into the filling, creating little pockets of gooey sweetness throughout the casserole.
Shredded Coconut — Adds subtle sweetness, a little chew, and another layer of flavor that pairs beautifully with the pecans.
Salt — Just a small amount balances the sweetness and enhances every other flavor in the dish.
For the Signature Cornflake Topping
Cornflakes — The star of the topping. They bake into a buttery, golden crust with an irresistible crunch that makes this casserole stand out from traditional streusel versions.
Pecans — Add rich, nutty flavor and even more crunch.
Brown Sugar — Caramelizes as the casserole bakes, creating a crisp, lightly sweet topping.
Butter — Brings the topping together and helps it brown into a deliciously crisp, golden finish.
🥣 How to Make Sweet Potato Casserole
Start by preparing the sweet potatoes using your preferred method. For the richest flavor and creamiest texture, I recommend baking them until fork-tender, then peeling and mashing them while they’re still warm. Stir in the sugar, room-temperature eggs, butter, evaporated milk, spices, marshmallows, coconut, and salt until everything is well combined, then spread the filling into a greased 9×13-inch baking dish and bake until just set.
While the casserole bakes, stir together the cornflakes, pecans, brown sugar, and melted butter. Sprinkle the topping evenly over the casserole and return it to the oven until it’s golden brown, crisp, and wonderfully crunchy. Let the casserole rest for 10–15 minutes before serving so the filling has time to set and the topping stays perfectly crisp.
⭐ Pro Tips
⭐ Bake the sweet potatoes whenever possible. Baking concentrates their natural sweetness and creates a richer, creamier filling than boiling.
⭐ Use room-temperature eggs. They blend more easily into the filling for a silky, evenly baked casserole.
⭐ Crush the cornflakes lightly. Leaving some larger pieces gives the topping its signature buttery crunch.
⭐ Tent the casserole with foil if the topping browns too quickly. This lets the filling finish baking without over-toasting the cornflake topping.
⭐ Let the casserole rest for 10–15 minutes before serving. The filling will set up beautifully, making it easier to scoop while the topping stays crisp.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing: Cover leftover sweet potato casserole tightly or transfer it to an airtight container. Refrigerate for up to 4 days.
Reheating: Warm individual servings in the microwave or reheat the casserole, covered, in a 350°F oven for 15–20 minutes, or until heated through. If you’re reheating in a glass or ceramic baking dish, let it sit at room temperature for about 20 minutes before placing it in the oven to help prevent thermal shock.
Freezing: For the best texture, freeze the casserole before adding the cornflake topping. Wrap it well and freeze for up to 2 months. Thaw overnight in the refrigerator, prepare the topping fresh, then bake as directed. If the casserole has already been baked, it can still be frozen, but the topping won’t be as crisp after reheating.
Make Ahead: Prepare the sweet potato filling up to 1 day in advance and refrigerate it in the baking dish. When you’re ready to serve, let it sit at room temperature while the oven preheats, then bake as directed. Prepare the cornflake topping just before baking and add it during the final baking time for the crunchiest results.
What to Serve With Sweet Potato Casserole
Complete your holiday meal with a few classic side dishes and a festive dessert.
Creamed Spinach – Rich, creamy, and the perfect savory contrast to the sweet casserole.
Sausage Stuffing – A hearty Thanksgiving favorite that’s always welcome on the holiday table.
Paula Deen Corn Casserole – Another comforting holiday classic with a soft, buttery texture everyone loves.
Classic Cranberry Sauce – Bright, sweet-tart flavors balance the richness of the casserole beautifully.
Harvest Salad – Crisp apples, crunchy pecans, and a tangy dressing add freshness to the plate.
Pecan Pie – Continue the Southern-inspired meal with another holiday favorite.
Sweet Potato Pie with Sweetened Condensed Milk – Smooth, creamy, and a classic finish to Thanksgiving dinner.
Apple Crisp – Warm cinnamon apples and a buttery oat topping make an easy crowd-pleasing dessert.
Million Dollar Pie — creamy, dreamy, and loaded with tropical sweetness for the easiest no-bake finish to any holiday feast.
Frequently Asked Questions
◆ Can I use canned sweet potatoes instead of fresh?
Yes. While I prefer fresh baked sweet potatoes for the best flavor and texture, canned sweet potatoes will work in a pinch. Drain them well before mashing so the filling doesn’t become too soft.
◆ Can I leave out the coconut?
Absolutely. The coconut adds a subtle sweetness and a little chewy texture, but the casserole will still be delicious without it.
◆ Can I use Frosted Flakes instead of cornflakes?
I don’t recommend it. Regular cornflakes provide the perfect buttery crunch without making the topping overly sweet. If Frosted Flakes are all you have, you can use them, but consider reducing the brown sugar slightly.
◆ Can I add marshmallows on top?
Yes! If your family loves marshmallows, sprinkle a layer of mini marshmallows over the casserole during the last 5–10 minutes of baking so they become golden and toasted without burning.
◆ How do I know when the casserole is done?
The casserole is ready when the filling is hot and mostly set. The edges should be lightly puffed, and the center should have just the slightest jiggle when you gently shake the pan. The cornflake topping should be golden brown and crisp. As the casserole rests for 10–15 minutes, the center will finish setting.
◆ Can I make sweet potato casserole ahead of time?
Yes. Prepare the filling up to one day in advance and refrigerate it in the baking dish. Add the cornflake topping just before baking so it stays crisp and crunchy.
Still have a question? Leave it in the comments, and I’ll be happy to help!
More Holiday Side Dishes
Ruth’s Chris Sweet Potato Casserole – Looking for the famous steakhouse version? This copycat recipe features a silky sweet potato filling with its signature pecan topping.
Creamed Peas – A simple, creamy vegetable side that’s been a holiday favorite for generations.
Tennessee Onions – Sweet onions baked in butter and cheese until bubbling and golden—a comforting side everyone loves.
Paula Deen Green Bean Casserole – The classic Thanksgiving side with creamy mushrooms and crispy fried onions.
Quick Dinner Rolls – Soft, fluffy rolls that are perfect for soaking up every bite of your holiday meal.
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Sweet Potato Casserole
Ingredients
Sweet Potatoes:
- 4 pounds sweet potatoes, peeled and cubed
- 1 1/2 cups sugar
- 4 large eggs, at room temperature + 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
- 1/2 teaspoon salt
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
- Prepare the baking dish and oven: Preheat oven to 375ºF (190ºC). Butter or spray a 9×13-inch baking dish and set aside.
- Cook the sweet potatoes: Place the cubed sweet potatoes in a large Dutch oven and cover with cold water. Bring to a boil, then reduce heat and simmer until very tender, about 15 minutes.Drain thoroughly, then return the potatoes to the warm pot for 1–2 minutes so excess moisture can evaporate. Let cool slightly - about 10–15 minutes or until they no longer release steam.(This prevents the eggs from cooking when added.)
- Make the sweet potato fillingTransfer the cooled sweet potatoes to a large bowl. Use a handheld electric mixer to mash until completely smooth and lump free.Add the sugar, eggs, melted butter, evaporated milk, nutmeg, cinnamon, ½ teaspoon salt, mini marshmallows, and shredded coconut. Mix until fully combined and the marshmallows and coconut are evenly distributed.Pour the mixture into the prepared 9×13-inch baking dish and smooth the top.
- Bake the casserole base: Bake for 70–90 minutes, or until the center is set and no longer jiggles when gently shaken.
- Make the topping: While the casserole bakes, stir together the crushed cornflakes, brown sugar, chopped pecans, and melted butter in a medium bowl. Set aside.
- Add the topping and finish baking: Increase the oven temperature to 400ºF.Sprinkle the topping evenly over the hot casserole, then return to the oven for 10 minutes, or until the topping is lightly golden and crisp.
- Cool and serve: Let the casserole rest for 10–15 minutes before serving so the filling can set and the topping stays crisp.
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