Almost-Classic Sweet Potato Casserole
Some say the best sweet potato casserole recipe must include a marshmallow topping; others remain true to a buttery streusel or toasty brown-sugar pecan topping. While I firmly believe that crunchy contrast is vital to this silky, smooth Thanksgiving recipe, there’s one small problem: I’m allergic to nuts.
My sweet potato casserole recipe swaps the pecans for a crispy, sweet, and salty cornflake streusel topping. Just combine cornflakes, brown sugar, salt, and melted butter in a resealable plastic bag and shake. The toasted breakfast cereal perfectly complements the sweet potato purée. And the marshmallows stay. Add pecans if you must—but trust me, you won’t miss them.
Instead of boiling the spuds or relying on canned sweet potatoes, as many versions of the classic Thanksgiving recipe instruct, I roast fresh sweet potatoes until tender, which concentrates their flavor instead of washing it down the drain. (Get some prep time out of the way by roasting the potatoes up to three days in advance.) For the silkiest purée, skip the potato masher and give the cooked sweet potatoes a whiz in the food processor.
Note: If you’re making this for someone gluten-free, check the label on the cereal box; some brands contain malt syrup or malt extract, neither suitable for a gluten-free diet.
Get more of our best Thanksgiving dinner recipes, including green bean casserole, candied yams, and cranberry sauce. And don’t forget the pumpkin pie for dessert.
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What you’ll need
13x9" Baking Dish
$18 At Amazon
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Food Processor
$70 At Amazon
French Wire Whisk
$18 $16 At Amazon
Stainless Steel Mixing Bowls, Set of 6
$29 At Amazon
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Recipe information
Total Time
1 hour 40 minutes
Yield
12 servings
Ingredients
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.
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.
Do Ahead: Sweet potatoes can be baked 3 days ahead. Let cool; cover and chill.
Recipe notes
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