Joanna Gaines Sweet Potato Casserole

Forget the main event, this copycat version of Joanna Gaines Sweet Potato Casserole is one of my favorite sides! Fluffy sweet potatoes topped with a crunchy cornflake topping full of crunchy pecans and toasted marshmallows.

Joanna Gaines Sweet Potato Casserole Recipe

Sweet potatoes are a classic side dish for a holiday dinner, and for me, all year round. But this is no ordinary sweet potato side. It’s a copycat version of the one from the Magnolia Table cookbook.

Just check out this Green Bean Casserole from it too. All the recipes are delicious and full of love, which makes every dish taste better than expected.

I am making this during the next holiday season, multiple times, and I know once you taste it you will too. Just like this Trisha Yearwood Squash Casserole.

I’m already drooling thinking of serving it alongside this cranberry apple casserole recipe, this pineapple casserole recipe, these Brussels sprouts, honey-glazed carrots, and these warm buttery dinner rolls that you dip in this homemade gravy.

By the way this isn’t just for Thanksgiving, although it’s delicious next to this Smoked Turkey. This recipe fits with other really tasty Easter side dishes too. Picture it next to your gorgeous Easter roasts and all those bright Spring salads!

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Ingredients Needed

• Sweet potatoes – Regular large sweet potatoes, raw or frozen.
• Butter – Unsalted butter is always best
• Milk – Regular and heavy cream. 
• Sugar – White granulated sugar, light brown sugar
• Cereal – Plain cornflakes work best. Or substitute rolled oats, crushed graham crackers
• Nuts – Toasted pecans are my favorite or substitute walnuts or almonds.
• Marshmallows – Miniature work best or substitute cut up large ones, dollops of marshmallow creme.
• Kitchen staples – Large eggs, vanilla extract, salt.

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How to Make Joanna Gaines’ Sweet Potato Casserole

First: Preheat the oven to 450F. Poke the sweet potatoes with a fork or knife a few times. Wrap each sweet potato in foil and place on a baking sheet.

Cook in the oven until tender, roughly 1 hour. Remove from the oven and cool about 15 minutes.

Second: Reduce oven temperature to 375F. Spray a 9×13 dish with cooking spray. Unwrap the sweet potatoes, cut open, and scoop out the cooked sweet potato.

Place in a large bowl. Add the cream, sugar, butter, milk, eggs, vanilla, and salt. Mix to combine.

Third: Spread into prepared casserole dish. In a medium bowl, combine the cornflakes, pecans, light brown sugar, and butter.

Spread mixture over the top of the casserole. Bake uncovered for 20 minutes.

Fourth: Remove and sprinkle with miniature marshmallows. Return to oven and cook another 3-5 minutes.

Or you can broil for 1 minute to toast the marshmallow and get it a light golden brown versus just melting them. (Watch carefully!) Remove and serve warm.

For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.

How long does it last?

Store any leftovers in the fridge in an airtight container for 3 days. Reheat in the oven or microwave until warmed through.

Can I make it ahead of time?

You can prep the sweet potato mixture ahead of time and bake it. Cool and store in the fridge until ready to serve. Then remove and let come to room temperature.

Bake in the oven for 15 minutes to warm through. Add the topping and proceed with remainder of the recipe.

Why do you add eggs to sweet potato casserole?

Beating the eggs and adding to the mixture allows the casserole to bake up light and fluffy. Just what you want is a light and airy casserole to go with the marshmallow topping.

​Why is my sweet potato casserole runny?

This can be for a couple of reasons. The first is that the potatoes were not roasted enough. Or if you use frozen sweet potato cubes, they can release water when cooked.

Another reason is that the sweet potato casserole was too warm when served. Let it rest a few minutes after removing from the oven before cutting and serving.

Third is that the eggs might have been left out. The eggs help bind the liquid in the casserole.

How many people does a 9×13 casserole feed?

Typically a 9×13 pan will contain 12 (twelve) one cup servings. But that all depends on how large the servings are. I have been known to eat a few servings as a whole meal, LOL.

Craving more side dish casseroles?

• Sweet Onion Casserole
• Twice Baked Potato Casserole
• Captain Crunch Casserole
• Mashed Potato Casserole

Tips for the Best Casserole

• Substitute coconut milk for the cream/milk if needed.
• Use a handheld mixer or potato mashed to combine the ingredients.
• Add in a teaspoon ground cinnamon and a bit of maple syrup to make it more dessert like.
• If it seems too runny or you want it creamier, add in 4 ounces of cream cheese.
• Roast some fresh herbs with the potatoes like fresh rosemary or thyme.

If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!

Sweet potato casserole is one of my favorite side dishes so I wanted to share this Copycat recipe from Joanna Gaines. It’s light, fluffy, and full of flavor.

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