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Sweet Potato Casserole

Our sweet potato casserole is Loaded with sweet potatoes, warm spices, marshmallows, and coconut! Then topped with a crunchy cornflake and pecan topping!
Course Main Course
Cuisine American
Keyword How Do I Make Sweet Potato Casserole, How To Make Sweet Potato Casserole, Sweet Potato Casserole, Sweet Potato Casserole Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 16 Servings
Calories 616kcal
Author Kathleen

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
US Customary - Metric

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 filling
    Transfer 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

Serving: 1serving | Calories: 616kcal | Carbohydrates: 90g | Protein: 7g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 109mg | Sodium: 305mg | Potassium: 680mg | Fiber: 6g | Sugar: 59g | Vitamin A: 22131IU | Vitamin C: 5mg | Calcium: 131mg | Iron: 3mg