I can satisfy my appetite for strawberries during the off-season with this nutritious, delicious breakfast or snack alternative.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 15 cups |
Ingredients
- 4 cups sweet potatoes, peeled and cubed
- 2 cups white sugar
- 4 eggs, beaten
- ¾ cup margarine, melted
- 1 cup evaporated milk
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 2 cups miniature marshmallows
- 1 cup flaked coconut
- 1 ½ cups crushed cornflakes cereal
- ½ cup packed brown sugar
- 1 cup chopped pecans
- ¾ cup margarine, melted
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Prepare a 9×13 inch baking dish with butter.
- In a large bowl, mash the sweet potatoes. Mix together with sugar, eggs, 3/4 cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut. Scoop the mixture into the baking dish.
- Bake 20 minutes in the preheated oven, or until sweet potatoes are tender.
- In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 3/4 cup margarine. Spread the topping over the baked casserole.
- Return the casserole to the 400 degrees F (200 degrees C) oven and bake an additional 10 minutes.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 185 mg |
| Sugars | 26 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I found this recipe about 10 years ago and brought it to the family Christmas dinner. I have been making it every year since. It’s delicious and always a hit, even with those who don’t like sweet potato casserole. It is now a family tradition that everyone looks forward to on Christmas and Thanksgiving. I sometimes substitute with coconut milk and vegan butter due to milk allergies and no one notices. I add a little less sugar and it is still delicious and doesn’t affect the recipe. I also use fresh sweet potatoes, (which you need to cook first) and not canned. I also omit the coconut.
Very sweet. Next time I’ll cut down sugar but still a great recipe! Thank you for sharing!
Awesome recipe. I make it every holiday season.
I did not cook the layers separately and it came out perfectly delicious. It’s been requested for every Thanksgiving here on out!
I love this recipe. I’ve been making it every year since I found it. I disagree with other reviewers. I wouldn’t change a thing. My kids, my grandkids and my mom and dad always expect this from me. Thank you for such a great recipe.
did not add marshmallows in the mixture just put them on top not the 2 cups tho with out the nut brown sugar topping it would of been way to sweet for me it was great the way I did it left out cornflakes also
This is my new go to sweet potato casserole. The coconut in the filling and the cornflakes in the topping were different than my other recipe. I took it to a gathering and got RAVE reviews! I stuck to the recipe (even though 2 cups of sugar seemed a LOT to me). I will definitely make this over, and over, and over again. Thank you Charline!
This is so good! A few things I noticed was if I used 3/4 cup of butter for the potatoes and 3/4 cup for the topping, it was way too much. The dish just wouldn’t set up and I had to bake it for about 30 minutes longer than the recipe recommends. I ended using 3/4 cup for the entire dish and it was much better.
wrong proportions wayyy to much sugar
My family loved this, but I did not enjoy the texture of the coconut in my sweet potatoes. Next time I will grind the coconut or put the coconut in the topping because the flavor was great. I ground my pecans as my husband can’t eat them whole and I used fresh sweet potatoes that I diced and boiled, otherwise I followed the recipe.
Amazing and huge hit. I did make some changes. I boiled the sweet potatoes whole and then peeled much easier and used less of the white sugar made with 1 cup and next will use 1/2 cup This was so delish.
Ever since I found this recipe here on allrecipes.com (at least 8 yrs or so ago) I’ve made it every Thanksgiving. It is requested every time- everyone loves it, adults and kids alike. I’ve had multiple people ask for the recipe. Sooooo gooood!
Absolutely fantastic dish! I’ve been making this for Thanksgiving and Christmas for over 15 years now. We joke that my family won’t let me in the door without it. Lol. I’ve made a couple changes, though. I use Honey Bunches of Oats with Almonds instead of Corn Flakes. I love having the oats in there! I’m also very generous with the pecans in the topping. I also take out the white sugar because I think it’s sweet enough with the marshmallows and the brown sugar topping. Even without it, it’s still like dessert. I also remove the coconut since some of my family members aren’t fond of it. So yummy!
Flipping amazing. I did cut sugar in half. (Still amazing!). My wife never liked any sweet potatoes but she LOVES these!
I have made this every Thanksgiving and Christmas for the past 6 years. Always a favorite with the family and friends. I have made different variations like a low carb diabetic version for my sister. Half the sugar, organic, no marshmallows, extra pecans, plain cornflakes. Everyone loved it! Fresh Sweet Potatoes really make it flavorful.
everyone loved this dish. making again this year. make sure to use the 9×13 pan. didn’t read ahead and my pan was overflowing : so yummy though!
Very good! I do cut down on the butter a bit when I make it.
Been using this recipe for years now. I love it to pieces and so do my grand kids! We use cashews as this is our favorite nut.
I make this every year for Christmas and it is always a hit. If you are making it in advance like me just mix all the ingredients together and freeze and allow it to thaw before baking. Don’t make the topping until you’re ready to use.
I was not a sweet potato advocate but this recipe is now a constant in our home.
Seriously sweet, and we loved them!