If you love a nostalgic take on recipes, this class Thanksgiving side dish was made for you. The filling is made of fresh mashed sweet potatoes and topped with a crunchy, brown sugary topping for the ultimate blend in textures. One bite will bring you right back to your golden youthful days watching Saturday morning cartoons and eating a big bowl of cornflakes.
Get Ahead: Prep your sweet potato mixture a day or two before and top off with the cornflake mixture right before baking.
Keep reading for all the details on how to make this sweet potato mash, then buy the Everyday Entertaining cookbook for more delicious recipes like this.
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- 5 medium sweet potatoes
- 2 tbsp unsalted butter + more for pan
- ½ cup packed brown sugar
- 1 tsp ground cinnamon
- ½ cup whole milk
- 1 large egg
- ½ tsp kosher salt
- ½ tsp vanilla extract
- 2 cups crushed cornflakes
- ½ cup chopped pecans
- 1 tbsp brown sugar
- 3 tbsp butter, melted
- ½ tsp cinnamon
- 1-2 cups mini marshmallows
- Preheat the oven to 400 F.
- For filling: Wash and dry sweet potatoes. Pierce each sweet potato with a fork all over. Place potatoes 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 the sweet potato flesh out and into a medium mixing bowl. Add in butter, brown sugar, cinnamon, milk, egg, vanilla extract to potatoes. With a hand masher or an electric mixer, mix together potato mixture until smooth and creamy.
- Transfer sweet potatoes to a greased 13”x9” pan or medium casserole dish. In a small bowl mix crushed cornflakes, pecans, brown sugar, butter, and cinnamon together. Sprinkle the mixture on top of the sweet potatoes. Bake for 25 minutes. If the cornflakes start to burn, tent the dish with foil.
- Remove from the oven and add marshmallows scattered to the top. Bake for an additional 5-10 minutes or until marshmallows are browned.
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