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

★★★★★

4.5 from 73 reviews
  • Author: Julian
  • Total Time: 1 hour 50 minutes
  • Yield: 10 servings 1x

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.

Ingredients

Scale

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

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

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Find it online: https://juliandempsey.com/joanna-gaines-sweet-potato-casserole-with-pecan-cornflake-topping-and-marshmallows-recipe/