Some say the best sweet potato casserole is covered in marshmallows; others swear by a buttery streusel or toasty maple-slicked pecans. While I firmly believe crunchy contrast is essential to this classic Thanksgiving side dish, there’s one small problem: I’m allergic to nuts.
My sweet potato casserole recipe swaps the nuts for crispy, sweet-and-salty cornflakes—the marshmallows can stay. Tossed with melted butter, brown sugar, cinnamon, and salt, the cornflakes turn golden and crunchy in the oven. Add a handful of chopped pecans if you must, but trust me, you won’t miss them.
Instead of boiling the spuds or reaching for canned sweet potatoes, I roast fresh ones until tender, concentrating their flavor instead of washing it down the drain. For the silkiest purée, skip the potato masher and give the cooked sweet potatoes a whiz in the food processor.
Sweet potato casserole FAQ
Can you make sweet potato casserole ahead of time?
Yes. Get a head start by roasting the sweet potatoes up to 3 days in advance. Let them cool, then cover and refrigerate until you’re ready to make the casserole. Add the cornflakes and marshmallows just before baking, so the topping stays crisp.
For more ways to get ahead of the holiday rush, browse our make-ahead Thanksgiving recipes.
Can you make sweet potato casserole without marshmallows?
Sure. The brown-sugar-coated cornflakes bring plenty of sweetness and crunch on their own. Simply skip the marshmallows and scatter the cornflakes evenly over the purée. Watch the topping as it bakes so it doesn’t get too dark.
Or try our savory sweet potato casserole, with brown butter, rosemary, and crisp breadcrumbs in place of the sweet topping.
Is this sweet potato casserole gluten-free?
It can be. Some cornflakes contain malt syrup or malt extract, made from barley, so they aren’t gluten-free. Check the box and choose a certified gluten-free cereal if needed.
Are yams the same thing as sweet potatoes?
Technically, no. Botanically, yams and sweet potatoes are entirely different vegetables, but in parts of the US, orange-fleshed sweet potatoes might be labeled “yams.” Confused? Read more:
What you’ll need
13x9" Baking Dish
$20 At Amazon
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Food Processor
$63 At Amazon
French Wire Whisk
$18 At Amazon
Stainless Steel Mixing Bowls, Set of 6
$39 $36 At Amazon
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Recipe information
Total Time
1 hour 40 minutes
Yield
12 servings
Ingredients
3
2
¼
½
½
3½
2
1
5
Need to make a substitution?
Preparation
Step 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.
Do Ahead: Sweet potatoes can be baked 3 days ahead. Let cool; cover and chill.
Step 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.
Step 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).
Step 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.
Step 5
Arrange cornflake mixture and marshmallows over top of purée in alternating diagonal stripes. Bake casserole until marshmallows are golden brown, 25–30 minutes.
Editor’s note: This sweet potato casserole was first published in 2023; it has been updated for style. Head this way for more of our best recipes for sweet potatoes →