Sweet Potato Casserole

A delicious twist on the usual holiday offering. Cornflakes make the topping crispy and very easy to convert to gluten and dairy free. The casserole base can be made ahead and refrigerated. Bring to room temperature, make and add the topping, then bake and enjoy. Bonus points if you bake or serve this in vintage dishes!


5-6 medium sized sweet potatoes

2 1/2 tablespoons of butter or non dairy butter at room temperature

1/2 cup packed light brown sugar

1/2 of milk or non dairy milk of your choice. We love using oat milk!

1 egg

1/2 teaspoon salt

1/4 teaspoon cinnamon

1 teaspoon vanilla

Olive Oil, salt, pepper, and brown sugar for drizzling potatoes

Topping Ingredients

2 cups crushed cornflakes cereal (We put them in a ziplock bag, then crush with a mallet like Chrisie or with a rolling pin like Holly)

1/2 cup chopped pecans

1 1/2 tablespoons brown sugar

1 1/2 tablespoons melted butter or non dairy butter

2 cups mini marshmallows


Prepare potatoes. Preheat oven to 400. Place potatoes on foil, drizzle with olive oil and liberally sprinkle with salt, pepper, and brown sugar. Wrap foil to make packets, place on a baking sheet, and bake for at least an hour. Potatoes are finished when a fork will go easily go through them.

Lower oven temp to 350 if baking the same day.

Let potatoes cool until they can be handled. Remove skins or cut and scoop out flesh and place in a bowl. Mash with fork of potato masher if necessary.

Grease the inside of a 9×13 or similar size baking or oven safe casserole dish.

To the bowl of potato, add softened butter, brown sugar, milk, egg, salt, cinnamon, and vanilla.

Beat with a mixer until smooth. Place in the baking dish and set aside. If making ahead, cover and refrigerate.

Make the topping. In a large/medium bowl, add cornflakes, pecans, brown sugar, and melted butter. Stir together.

Sprinkle topping in diagonal lines across the top of the casserole about 2 inches apart.

Bake for 30 minutes at 350. Remove from oven and let stand for 10 minutes.

Fill in the remailing lines with the mini marshmallows. Return to over for 10 more minutes.

Cool slightly and serve. Enjoy!

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