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5 from 5 votes

The Very Best Sweet Potato Casserole Ever

Don't miss out on this sweet, Southern classic dish for your holiday table. Made with roasted sweet potatoes, butter, and more, this is one of my favorite recipes of all time.
Course Dessert, Side Dish
Cuisine American
Keyword sweet potato casserole
Prep Time 20 minutes
Cook Time 30 minutes
Sweet Potato Roasting Time 45 minutes
Total Time 50 minutes
Servings 12
Calories 346kcal
Author Buy This Cook That


For the Sweet Potato Casserole

  • 5 - 6 medium sweet potatoes roasted, peeled and mashed
  • 1/2 cup salted butter
  • 2 eggs beaten
  • 3/4 cup white sugar
  • 1/2 cup evaporated milk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon orange extract
  • 1 pinch nutmeg a big pinch

For the Toppings

  • 1 1/2 cups corn flakes crushed
  • 1/2 cup salted butter melted, divided
  • 1/2 cup chopped pecans
  • 1/4 cup brown sugar
  • 1 1/2 cups mini marshmallows


For the Sweet Potato Casserole

  • Preheat oven to 375 degrees. Butter an 8x12 baking dish and set aside.
  • In a large bowl, mash together the cooked sweet potatoes and butter. Stir in the white sugar, milk, vanilla, orange extract, and nutmeg.
  • Spread evenly into the prepared baking dish.

For the Toppings

  • In a small bowl, stir together the corn flakes, half of the melted butter, brown sugar and chopped pecans.
  • Carefully spoon the topping in diagonal stripes on top of the casserole, alternating with mini marshmallows.
  • Drizzle the remaining butter over the top of the marshmallows.
  • Bake uncovered for 30 minutes. (Watch during the last few minutes of cooking, cover if needed so the marshmallows won't burn.)


If desired, double the crunchy topping ingredients and leave out the marshmallows.


Serving: 1g | Calories: 346kcal | Carbohydrates: 39g | Protein: 3g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 224mg | Potassium: 292mg | Fiber: 2g | Sugar: 24g | Vitamin A: 9820IU | Vitamin C: 2.5mg | Calcium: 63mg | Iron: 1.7mg