Cornflake, Pecan, And Marshmallow-Topped Sweet Pota

Name: Cornflake, Pecan, And Marshmallow-Topped Sweet Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sweet Potato Filling; 2 1/2 lbs sweet potatoes (about 5 medium); 2 tablespoons butter, softened; 1/2 cup firmly packed brown sugar; 1/2 cup 2% low-fat milk; 1 large egg; 1/2 teaspoon salt; 1/2 teaspoon vanilla extract; vegetable oil cooking spray; Topping; 1 1/2 cups cornflakes cereal, crushed; 1/4 cup chopped pecans; 1 tablespoon brown sugar; 1 tablespoon melted butter; 1 1/4 cups miniature marshmallows

Servings: persons

Sweet Potato Filling
2 1/2 lbs sweet potatoes (about 5 medium)
2 tablespoons butter, softened
1/2 cup firmly packed brown sugar
1/2 cup 2% low-fat milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon vanilla extract
vegetable oil cooking spray
Topping
1 1/2 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon melted butter
1 1/4 cups miniature marshmallows

1
Prepare filling: preheat oven to 400 degrees.
2
Bake sweet potatoes on a baking sheet 1 hour or until tender.
3
Decrease oven temperature to 350 degrees.
4
Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.
5
Beat mashed sweet potatoes, 2 T softened butter, and next 5 ingredients (brown sugar through vanilla) at medium speed with an electric mixer until smooth.
6
Spoon mixture into an 11 x 7 inch baking dish coated with cooking spray.
7
Prepare topping: stir together crushed cornflakes, pecans, and 1 T brown sugar and melted butter.
8
Sprinkle over sweet potato in diagonal rows 2 inches apart.
9
Bake at 350 degrees for 30 minutes.
10
Remove from oven, let stand 10 minutes.
11
Sprinkle mini marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes.

619

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Sweet Potato Filling, 2 1/2 lbs sweet potatoes (about 5 medium), 2 tablespoons butter, softened, 1/2 cup firmly packed brown sugar, and more.

Yes, Cornflake, Pecan, And Marshmallow-Topped Sweet Potato Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cornflake, Pecan, And Marshmallow-Topped Sweet Potato Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions