Sweet Potato Casserole with Corn Flake, Pecan & Marshmallow Topping


Holiday foods are the best. And I mean just the best.

Sure, perhaps sweet potato casserole and most other holiday treats aren’t the best when it comes to the waistline… but you’ve gotta have food for the soul now and then. And that’s exactly what this is – a yummy, marshmallow-y, and crunchy sweet potato dish for the soul.

Like many of you, I’ve had my fair share of sweet potato casseroles. Heck, I was an absolute sweet potato fanatic when I was only 3 years old, so the allure is only natural. And this is the honest truth – of all the delicious variations of this holiday casserole I’ve sampled, this particular version is my absolute favorite. Why you ask? For one simple reason:

Dat topping tho.

Corn flakes on a sweet potato casserole?! “Yay” I say! It is the most delicious, crunchy, and utterly heavenly topping ingredient for this dish, ever. Paired with pecans and a healthy dose of delicious miniature marshmallows, you’ve got a topping that’ll top all the others! Hey-ho!


Not only is this sweet potato casserole delicious, but it’s kind of pretty too if you ask me. I can remember back to the first time that I made this dish, thinking to myself that there was no way I had delivered a dish that looked so… professional. I was so darned proud. Those alternating topping and marshmallow rows make it so easy. You could probably even have some fun with this and make some different designs. And why not? The Holidays are the time for such fun things!


Sweet Potato Casserole with Corn Flake, Pecan & Marshmallow Topping

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 2 hours, 10 minutes

Serving Size: 8

Sweet Potato Casserole with Corn Flake, Pecan & Marshmallow Topping

Crunchy corn flakes and pecans add a unique crispiness to the classic sweet-potato casserole.


    For the filling:
  • 6 sweet potatoes (about 2.5 lbs)
  • 2 tbsp softened butter
  • 1/2 cu packed brown sugar
  • 1/2 cu milk
  • 1 large egg
  • 1 tsp salt
  • 2 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • For the topping:
  • 1 1/2 cu of your favorite corn flakes cereal, crushed up
  • 1/4 cu chopped pecans
  • 1 tbsp brown sugar
  • 1 tbsp melted butter
  • 1 1/4 cu miniature marshmallows


    For the filling:
  1. Preheat oven to 400° F.
  2. Baked the sweet potatoes on a baking sheet for about 1 hour, or until they're tender when pierced with a fork.
  3. Peel and mash the potatoes up with a potato masher.
  4. In a mixer, combine the mashed sweet potatoes, softened butter, brown sugar, milk, egg, salt, vanilla extract, cinnamon, and nutmeg (all the filling ingredients). Beat at medium speed until smooth.
  5. Coat an 9x11 inch baking dish with cooking spray and pour the mixture into the pan.
  6. For the topping:
  7. In a separate bowl, stir together the crushed cornflakes cereal, chopped pecans, brown sugar, and melted butter.
  8. Sprinkle the mixture over the sweet potato mixture in diagonal rows about 2 inches apart.
  9. Bake the casserole at 350°F for 30 minutes.
  10. Remove from the oven, and sprinkle the miniature marshmallows the blank spaces between the topping mixture rows. Bake for an additional 10 minutes.


What’s your favorite sweet potato casserole topping? Let us know below!

Is it corn flakes?

Is it something else?
Well why haven’t you tried corn flake topping yet?!