Meatless Mondays  |  Posted 12.18.17

Sweet Potato Casserole

Sweet Potato Casserole

Made with mashed roasted sweet potatoes and a crunchy pecan topping with an ooey gooey melted marshmallow center!

Serves: 6


  • 3lbs Sweet Potatoes
  • 1/4 cup Unsalted Butter, room temperature
  • 1/4 cup Sugar
  • 1/4 cup Milk
  • 1 large Egg
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Salt, to taste
  • Topping Ingredients:
  • 1 1/4 cup Cornflakes Cereal, crushed
  • 1/3 cup Pecans, chopped
  • 1 Tbsp Brown Sugar, packed
  • 1 Tbsp Unsalted Butter, melted
  • 1 cup Miniature Marshmallows


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool before peeling.
  3. Reduce oven temperature to 350 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.
  4. To make the topping, combine cornflakes, pecans and brown sugar. Stir in butter until well combined; set aside.
  5. In the bowl of an electric mixer fitted with the paddle attachment, beat sweet potatoes, butter, sugar, milk, eggs, vanilla and salt on medium-high until well combined, about 1-2 minutes.
  6. Add sweet potato mixture to prepared baking dish. Sprinkle with cornflakes mixture around the outside of the dish, leaving room in the center.
  7. Place into oven and bake until the topping is golden, about 20 minutes. Add marshmallows to the middle and bake until lightly golden on top, an additional 5 minutes.
  8. Serve immediately.

Source: Damn Delicious