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Sweet Potato Casserole
Topped with toasted marshmallows and crispy cornflakes, our best sweet potato casserole recipe gives the vintage Thanksgiving side a new look.
👥 12 Servings🔥 Cook: 20 min👤 Zoe Denenberg📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●mixing bowl
- ●food processor
📝 Preparation Steps
1
Preheat oven to 350°. Place 3 lb. sweet potatoes (about 3 large), peeled, cut into 1" pieces, in a 13x9" baking dish or on a foil-lined baking sheet. Cover with foil and bake until tender, 50–⏱️ 60 minutes.
. sweet potatoes (about 3 large), peeled, cut into 1" pieces3 lb
2
Whisk 2 large eggs, room temperature, ¼ cup half-and-half, ¼ cup (packed; 50 g) dark brown sugar, ¼ cup (½ stick) unsalted butter, melted, slightly cooled, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a small bowl to combine.
large eggs, room temperature2
3
Transfer half of sweet potatoes to a food processor, add half of egg mixture, and process until smooth, about ⏱️ 2 minutes. Transfer purée to a large mixing bowl. Repeat with remaining sweet potatoes and egg mixture. Scrape all of purée into baking dish (no need to clean).
4
Combine 2 cups cornflakes, 1 tsp. ground cinnamon, remaining ¼ cup (packed; 50 g) dark brown sugar, remaining ¼ cup (½ stick) unsalted butter, melted, slightly cooled, and remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large resealable plastic bag, seal, and shake to coat cereal.
cornflakes2 cups. ground cinnamon1 tsp
5
Arrange cornflake mixture and marshmallows over top of purée in alternating diagonal stripes. Bake casserole until marshmallows are golden brown, 25–⏱️ 30 minutes. Do Ahead: Sweet potatoes can be baked 3 days ahead. Let cool; cover and chill. Editor’s note: Head this way for more of our best recipes for sweet potatoes →
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