Joanna Gaines Sweet Potato Casserole with Pecan-Cornflake Topping and Marshmallows Recipe

Introduction

This Sweet Potato Casserole, inspired by Joanna Gaines, is a comforting classic perfect for family gatherings or holiday meals. Creamy sweet potatoes topped with a crunchy pecan-cornflake crust and toasted marshmallows make each bite irresistibly delicious.

Ingredients

• 6 large sweet potatoes (roughly 5 pounds)
• 1/2 cup heavy cream
• 1 cup sugar
• 1 stick butter (unsalted, softened)
• 1/2 cup milk
• 2 large eggs
• 1 1/2 teaspoon vanilla extract
• 3/4 teaspoon salt
• 1 cup cornflakes cereal
• 1/2 cup pecans, chopped
• 1/4 cup light brown sugar
• 4 teaspoons butter (melted)
• 2 cups miniature marshmallows

Instructions

1. Step 1: Poke each sweet potato several times with a fork or knife. Wrap individually in foil and bake in the oven until tender, about 1 hour.
2. Step 2: Remove sweet potatoes from the oven and let them cool for about 15 minutes.
3. Step 3: Reduce the oven temperature to 375°F (190°C).
4. Step 4: Spray a 9×13 inch casserole dish with cooking spray.
5. Step 5: Unwrap the sweet potatoes, cut open, and scoop the cooked flesh into a large bowl.
6. Step 6: Add the heavy cream, sugar, softened butter, milk, eggs, vanilla extract, and salt to the sweet potatoes.
7. Step 7: Mix all ingredients together until smooth and well combined.
8. Step 8: Spread the sweet potato mixture evenly into the prepared casserole dish.
9. Step 9: In a medium bowl, combine the cornflakes, chopped pecans, light brown sugar, and melted butter.
10. Step 10: Sprinkle this mixture evenly over the sweet potato mixture in the casserole dish.
11. Step 11: Bake the casserole uncovered for 20 minutes.
12. Step 12: Remove from oven and evenly sprinkle miniature marshmallows on top.
13. Step 13: Return the casserole to the oven and bake for another 3-5 minutes until marshmallows melt. Alternatively, broil for about 1 minute to toast the marshmallows light golden brown—watch carefully to avoid burning.
14. Step 14: Remove from the oven, let rest for 5 minutes, and serve warm.

Tips & Variations

• For a nut-free version, omit the pecans and increase the cornflakes slightly for extra crunch.
• Try adding a pinch of cinnamon or nutmeg to the sweet potato mixture for extra warmth and flavor.
• If you prefer a less sweet topping, reduce the brown sugar in the cornflake mixture to 2 tablespoons.
• Use fresh marshmallows for the best texture, as miniature marshmallows toast nicely without melting into the topping too much.

Storage

Store any leftover casserole in an airtight container or cover tightly with foil in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, to maintain the crispy topping. Avoid microwaving as it can soften the crunchy topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can prepare the casserole up to the point of adding the marshmallows and topping, then cover and refrigerate overnight. Add the topping and marshmallows before baking as directed.

What can I use instead of cornflakes for the topping?

Crushed graham crackers or crushed Ritz crackers make good alternatives to cornflakes, offering a different but delicious crunchy texture.

Joanna Gaines Sweet Potato Casserole with Pecan-Cornflake Topping and Marshmallows Recipe

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★★★★★

4.5 from 73 reviews

• Author: Julian
• Total Time: 1 hour 50 minutes
• Yield: 10 servings 1x

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Description

Joanna Gaines’ Sweet Potato Casserole is a comforting and classic holiday side dish featuring creamy mashed sweet potatoes topped with a crunchy cornflake and pecan streusel, finished with toasted miniature marshmallows for a perfect balance of sweet and nutty flavors.

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Ingredients

Scale 1x2x3x

Sweet Potato Mixture

• 6 large sweet potatoes (roughly 5 pounds)
• 1/2 cup heavy cream
• 1 cup sugar
• 1 stick unsalted butter, softened
• 1/2 cup milk
• 2 large eggs
• 1 1/2 teaspoon vanilla extract
• 3/4 teaspoon salt

Topping

• 1 cup cornflakes cereal
• 1/2 cup chopped pecans
• 1/4 cup light brown sugar
• 4 teaspoons butter, melted
• 2 cups miniature marshmallows

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Instructions

1. Prepare Sweet Potatoes: Poke each sweet potato several times with a fork or knife. Wrap individually in foil and bake in a preheated oven until tender, approximately 1 hour.
2. Cool Sweet Potatoes: Remove the foil-wrapped sweet potatoes from the oven and let cool for about 15 minutes to handle safely.
3. Preheat Oven: Reduce oven temperature to 375°F (190°C) to prepare for baking the casserole.
4. Prep Baking Dish: Spray a 9×13-inch casserole dish with cooking spray to prevent sticking.
5. Scoop Sweet Potato Flesh: Unwrap the sweet potatoes, slice them open, and scoop out the cooked flesh into a large mixing bowl.
6. Mix Filling: Add heavy cream, sugar, softened butter, milk, eggs, vanilla extract, and salt to the sweet potatoes. Mix thoroughly until smooth and well combined.
7. Spread Filling: Transfer the sweet potato mixture evenly into the prepared casserole dish, smoothing the surface.
8. Make Topping: In a separate medium bowl, combine cornflakes, chopped pecans, light brown sugar, and melted butter. Mix until the cornflakes are well coated.
9. Apply Topping: Evenly spread the cornflake and pecan mixture over the sweet potato layer.
10. Bake Casserole: Bake uncovered at 375°F for 20 minutes, allowing the topping to crisp and the filling to set.
11. Add Marshmallows: Remove casserole from oven and sprinkle the miniature marshmallows evenly over the top.
12. Toast Marshmallows: Return casserole to the oven and bake for an additional 3-5 minutes until marshmallows are melted. Alternatively, broil for about 1 minute to lightly toast and golden brown the marshmallows, watching carefully to avoid burning.
13. Rest and Serve: Remove from oven and let rest for 5 minutes before serving warm.

Notes

• Pricking the sweet potatoes before baking helps them cook evenly and prevents bursting.
• Using softened butter in the sweet potato mixture ensures better incorporation and a smoother texture.
• Broiling the marshmallows gives a nicely toasted finish but watch carefully as they can burn quickly.
• Leftover casserole can be refrigerated and gently reheated in the oven to maintain texture.
• For a nuttier flavor, toast the pecans lightly before mixing in the topping.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: sweet potato casserole, Joanna Gaines recipe, holiday side dish, mashed sweet potatoes, pecan topping, cornflake topping, marshmallow topping