Our Sweet Potato Casserole is Loaded with sweet potatoes, warm spices, marshmallows, and coconut! Then topped with a crunchy cornflake and pecan topping!
This is the Best sweet potato casserole I’ve ever tasted.
It’s soooo delicious I could eat the whole pan by myself.
Well, not really, but only because it makes a big baking dish.
This is one of those dishes that my whole family loves on Thanksgiving.
They would revolt if I ever so much as threatened not to make it.
It’s very rich and good and 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.
Honestly, I can’t tell you how seriously delicious this sweet potato casserole is!!!!
This recipe will nicely feed 12-15……and they will all be very happy you made this for them. 🙂
Happy Thanksgiving!!!
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 . 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.
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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