A delicious take on classic mashed sweet potatoes. Subtly sweet filling with a butter, brown sugar crunch topping. Easy to make, can mostly be made ahead and 100% guaranteed to satisfy this Thanksgiving side classic.
For the filling:
5 medium sweet potatoes
2 tablespoons unsalted butter + more for pan
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup whole milk
1 large egg
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
For the topping:
2 cups crushed cornflakes
1/2 cup chopped pecans
1 tablespoon brown sugar
3 tablespoons butter, melted
1⁄2 teaspoon cinnamon
1–2 cups mini marshmallows
- Preheat oven to 400°F.
- To make the filling, scrub and pat dry sweet potatoes. Pierce each sweet potato with a fork all over. Place onto a parchment-lined baking sheet and bake for 1 hour, or until very fork-tender. Allow potatoes to cool a bit before handling, and reduce oven temp to 350°F.
- Cut each sweet potato in half and scoop out the sweet potato flesh into a medium mixing bowl. Add in butter, brown sugar, cinnamon, milk, egg, salt, and vanilla extract. With a hand masher or electric mixer, mix together potato mixture just until smooth and creamy. Transfer sweet potatoes to a buttered 9 x 13–inch pan or medium casserole dish.
- To make the topping, in a small bowl, mix together crushed cornflakes, pecans, brown sugar, butter, and cinnamon. Sprinkle mixture on top of sweet potatoes. Bake for 25 minutes. If the cornflakes start to burn, tent the dish with foil.
- Remove from oven and scatter marshmallows on top. Bake for an additional 5–10 minutes, or until marshmallows are browned.
Get Ahead: Prep your sweet potato mixture a day or two before and top off with the cornflake mixture right before baking.
Keywords: sweet potato, side dish, thanksgiving