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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.
5
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Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Sweet Potato Roasting Time
45
minutes
mins
Total Time
50
minutes
mins
Course
Dessert, Side Dish
Cuisine
American
Servings
12
Calories
346
kcal
Ingredients
1x
2x
3x
For the Sweet Potato Casserole
5 - 6
medium sweet potatoes
roasted, peeled and mashed
½
cup
salted butter
2
eggs
beaten
¾
cup
white sugar
½
cup
evaporated milk
½
teaspoon
vanilla
½
teaspoon
orange extract
1
pinch
nutmeg
a big pinch
For the Toppings
1 ½
cups
corn flakes
crushed
½
cup
salted butter
melted, divided
½
cup
chopped pecans
¼
cup
brown sugar
1 ½
cups
mini marshmallows
Instructions
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.)
Notes
If desired, double the crunchy topping ingredients and leave out the marshmallows.
Nutrition
Serving:
1
g
Calories:
346
kcal
Carbohydrates:
39
g
Protein:
3
g
Fat:
20
g
Saturated Fat:
10
g
Cholesterol:
71
mg
Sodium:
224
mg
Potassium:
292
mg
Fiber:
2
g
Sugar:
24
g
Vitamin A:
9820
IU
Vitamin C:
2.5
mg
Calcium:
63
mg
Iron:
1.7
mg
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