For the Love of Food

Ultimate Sweet Potato Casserole and a Thanksgiving Recap

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This side dish recipe, originally from Southern Living, is the ultimate creamy Sweet Potato Casserole topped with cornflakes, marshmallows, and pecans!
Perfect for big family meals during the holidays.
Check out the recipe below and a photo recap of my family Thanksgiving this year including my Boursin Cheese Appetizer Houseparty.

Print Recipe

Ultimate Sweet Potato Casserole

Makes 8 servings

Ingredients

  • 4 1/2 pounds sweet potatoes
  • 1 cup granulated sugar
  • 1/2 cup butter softened
  • 1/4 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/4 cups cornflakes cereal crushed
  • 1/4 cup chopped pecans
  • 1 tablespoon brown sugar
  • 1 tablespoon butter melted
  • 1 1/2 cups miniature marshmallows

Instructions

  • Preheat oven to 400°.
  • Bake sweet potatoes for 1 hour or until tender.
  • Let stand until cool to touch. Then cut open the potatoes, scoop out the flesh, and mash the sweet potatoes. Place in a large bowl.
  • Reduce oven temperature to 350°.
  • Add sugar, butter, milk, eggs, salt, and vanilla to the bowl.
  • Beat mashed sweet potatoes mixture at medium speed with an electric mixer until smooth.
  • Spoon potato mixture into a greased 9X13 inch baking dish.
  • Combine cornflakes cereal, pecans, brown sugar, and melted butter in a small bowl.
  • Sprinkle over casserole in diagonal rows 2 inches apart.
  • Bake for 30 minutes.
  • Remove from oven; let stand 10 minutes.
  • Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes.

Notes

Recipe from Southern Living.

Bake sweet potatoes {about 4-5} for 1 hour at 400 degrees or until tender.

Let stand until cool to touch. Then cut open the potatoes, scoop out the flesh,
 and mash the sweet potatoes. Place in a large bowl.

Add sugar, butter, milk, eggs, salt, and vanilla to the bowl.

Beat mashed sweet mixture at medium speed with an electric mixer until smooth.

Spoon potato mixture into a greased 9X13 inch baking dish.

Combine cornflakes cereal, pecans, brown sugar, and melted butter in a small bowl.

Sprinkle over casserole in diagonal rows 2 inches apart.

Bake for 30 minutes at 350 degrees.

Remove from oven; let stand 10 minutes.
Sprinkle marshmallows in alternate rows between cornflake mixture
and bake 10 minutes until melted.

This casserole is best served hot with the gooey marshmallows and crunchy topping.

Serve this casserole during the holidays.
It’s so popular you won’t have any leftovers!

We were blessed to spend Thanksgiving again this year in Florida with my family. 

We had a wonderful trip home and the girl’s loved
visiting with their grandparents and family.

 I hosted a Boursin Cheese Appetizer Houseparty at our condo before dinner.

 My mom loves to cook just like me.
 She’s making her traditional stuffing and cranberry sauce.

 My Dad {aka Papa} can’t get enough of his grandbabies!

I also cooked up roasted brussel sprouts with maple pecan glaze for dinner.
A buffet of delicious homemade food.
 My whole foodie family loves to cook!
A little bit of everything including turkey and ham!

 Ava’s favorite part?
Eating on the balcony and painting her wooden turkey!

 Sweet Stella Rose had a fun and delicious first Thanksgiving!

 

My husband Ashton was home this year to celebrate with us. 
We sure missed him when he was deployed and I am so happy he is home safe. 

 Full moon and Destin, FL from the balcony Thanksgiving night.

A family picture after dinner. 
My babies never stay still but we were all full and happy!
I hope you and your family had a Happy Thanksgiving 
and enjoyed your time together as much as we did.

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