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Sweet Potato Casserole Recipe
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4 from 1 vote

Sweet Potato Casserole

Found this recipe in a Southern Living magazine and changed it up a bit to make it taste more like an old family recipe we all love. You'll see my additions in the recipe below.
Course: Casserole (Great for Thanksgiving or Christmas)
Cuisine: American
Keyword: Sweet Potato Casserole, Southern Style
Servings: 8
Author: Susan (Between Naps on the Porch)


  • 4 1/2 pounds sweet potatoes
  • 1 cup sugar
  • 1/4 cup milk
  • 1/2 cup butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/4 cups cornflakes cereal crushed
  • 1/4 cup chopped pecans
  • 1 tablespoon brown sugar
  • 1 tablespoon butter melted

My additions to this recipe:

  • I also include the following 4 spices to make it taste more like an old family recipe:
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg


  • Bake sweet potatoes at 400º for about 1 hour or until tender. Let cool to touch. Peel and mash sweet potatoes.
  • Beat mashed sweet potatoes, sugar, milk, butter, eggs, extract and salt at medium speed with an electric mixer until smooth.
  • Spoon potato mixture into a greased 11 x 7-inch baking dish.
  • Combine cornflakes cereal, pecans, brown sugar and butter in a small bowl.
  • Sprinkle diagonally over casserole in rows 2 inches apart.
  • Bake at 350º for 30 minutes.
  • Remove from oven and let stand 10 minutes.
  • Sprinkle alternate rows with marshmallows and bake 10 additional minutes.
  • Let stand 10 minutes before serving.