Crunchy Cornflake Topped Mashed Sweet Potatoes

If you enjoy nostalgic recipes, this classic Thanksgiving side is for you. The filling is made from freshly baked, mashed sweet potatoes gently spiced and sweetened, topped with a crunchy brown-sugar cornflake crust for a satisfying contrast of textures. One bite evokes childhood mornings with Saturday cartoons and a big bowl of cornflakes.

White casserole dish with a golden spoon inside.

Ingredients:

sweet potatoes
butter
brown sugar
cinnamon
whole milk
egg
kosher salt
pure vanilla extract
cornflakes
pecans
marshmallows

Mashed sweet potatoes on a Thanksgiving table with a golden spoon.

How to make Mashed Sweet Potatoes and Cornflake Crunch:

Preheat the oven to 400°F (200°C).
Make the filling: scrub and dry the sweet potatoes. Pierce each several times with a fork, place on a parchment-lined baking sheet and bake about 1 hour, or until very tender. Let cool slightly, then lower the oven temperature to 350°F (175°C).
Cut the potatoes in half and scoop the flesh into a mixing bowl. Add butter, brown sugar, cinnamon, milk, egg, salt, and vanilla. Mash by hand or with an electric mixer until smooth and creamy. Transfer the mixture to a buttered 9 x 13–inch baking dish or similar casserole.
Prepare the topping: in a small bowl combine crushed cornflakes, chopped pecans, brown sugar, melted butter, and cinnamon. Evenly sprinkle the mixture over the sweet potato filling. Bake for about 25 minutes; if the cornflakes brown too quickly, tent the dish with foil.
Remove from the oven, scatter mini marshmallows over the top, and return to the oven 5–10 minutes more, until the marshmallows are puffed and lightly browned.

Find this Recipe in Everyday Entertaining!

This mashed sweet potato recipe and other holiday favorites appear in the cookbook Everyday Entertaining.

Platter of mashed sweet potatoes with marshmallows and a golden spoon next to the dish.

Mashed sweet potatoes with marshmallows on top and a golden spoon in a white casserole dish.

Mashed Sweet Potatoes with Cornflake Crunch

Recipe By Elizabeth Van Lierde

Prep Time1 hour

Cook Time35 minutes

Total Time1 hour 35 minutes

Servings: 8 servings

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A comforting spin on classic mashed sweet potatoes: subtly sweet filling with a buttery, brown-sugar cornflake crunch. Easy to make, mostly make-ahead friendly, and a guaranteed hit on the holiday table.

ingredients

For the filling:

5 medium sweet potatoes
2 tablespoons unsalted butter + more for pan
½ cup packed brown sugar
1 teaspoon ground cinnamon
½ cup whole milk
1 large egg
½ teaspoon kosher salt
½ teaspoon pure vanilla extract

For the topping:

2 cups crushed cornflakes
½ cup chopped pecans
1 tablespoon brown sugar
3 tablespoons butter melted
½ teaspoon cinnamon
1-2 cups mini marshmallows

instructions

Preheat oven to 400°F.
Scrub and dry the sweet potatoes, pierce with a fork, and bake on a parchment-lined sheet for about 1 hour until fork-tender. Allow to cool slightly, then lower the oven to 350°F.
Scoop the flesh into a bowl and add butter, brown sugar, cinnamon, milk, egg, salt, and vanilla. Mash until creamy, then transfer to a buttered 9 x 13–inch or similar casserole dish.
Combine crushed cornflakes, pecans, brown sugar, melted butter, and cinnamon. Sprinkle evenly over the sweet potatoes and bake 25 minutes, tenting with foil if needed to prevent burning.
Remove from oven, scatter marshmallows on top, and bake 5–10 minutes more until the marshmallows are browned. Serve warm.

notes

Get Ahead: Prepare the sweet potato mixture a day or two in advance and refrigerate. Add the cornflake topping and bake just before serving for best texture.

Nutrition

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

Course: Side

Cuisine: American

Keyword: side dish, sweet potato, thanksgiving

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