Skip to Content

Joanna Gaines Sweet Potato Casserole

Sharing is caring!

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 studded with crunchy pecans and toasted marshmallows.

southern sweet potato casserole

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.

I’m already drooling thinking of serving it alongside Brussels sprouts, honey-glazed carrots, and warm buttery dinner rolls.

By the way this isn’t just for Thanksgiving. 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!

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
ingredients for a classic recipe that include melted butter, chopped pecans, mini marshmallows.

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.

Pantry staples – Large eggs, vanilla extract, salt.

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 baking instructions, please see the recipe card at the end of this post.

scoop of sweet potato casserole which is the perfect side dish for Easter dinner

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.

casserole dish with scoop missing and a plate and spoon next to it

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.

plate of Joanna Gaines sweet potato casserole

How many people does a 9×13 potato 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 Casseroles?

fork with bite of sweet potatoes and some mini marshmallows

Best Casserole Tips

  • 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!

scoop of marshmallows

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 pops of flavor.

Joanna Gaines sweet potato casserole

Joanna Gaines Sweet Potato Casserole Recipe

Yield: 10 servings
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

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 studded with crunchy pecans and toasted marshmallows.

Ingredients

Casserole

  • 6 large sweet potatoes (roughly 5 pounds)
  • 1/2 cup heavy cream
  • 1 cup sugar
  • 1 stick butter, softened
  • 1/2 cup milk
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt

Topping

  • 1 cup cornflakes cereal
  • 1/2 cup pecans, chopped
  • 1/4 cup light brown sugar
  • 4 teaspoons melted butter
  • 2 cups miniature marshmallows

Instructions

  1. Poke the sweet potatoes with a fork or knife a few times. Wrap each sweet potato in foil and bake in the oven until tender. Roughly 1 hour.
  2. Remove from the oven and cool about 15 minutes.
  3. Reduce oven temperature to 375F.
  4. Spray a 9x13 dish with cooking spray.
  5. Unwrap the sweet potatoes, cut open, and scoop out the cooked sweet potato.
  6. Place in a large bowl. Add the cream, sugar, butter, milk, eggs, vanilla, and salt.
  7. Mix to combine.
  8. Spread into prepared casserole dish.
  9. In a medium bowl, combine the cornflakes, pecans, light brown sugar, and butter.
  10. Spread mixture over the sweet potatoes.
  11. Bake uncovered for 20 minutes.
  12. Remove and sprinkle with miniature marshmallows.
  13. 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)
  14. Remove and serve warm.

Notes

  • 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.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 415Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 80mgSodium: 335mgCarbohydrates: 59gFiber: 4gSugar: 39gProtein: 5g

This nutrition information was generated via a third party. I can not be held liable for any discrepancies in the information provided.

BestCasseroleRecipes.com. Content and photographs are copyright protected. Sharing of this recipe is both encourages and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Emily

Tuesday 21st of November 2023

If I’m going to make this ahead of time, should I add the pecan topping for the first bake or wait until the “day of” bake? Thanks!

jennifer

Wednesday 22nd of November 2023

I would wait until the day of bake to add the pecans topping and the marshmallows. Hope this helps and happy thanksgiving!

Skip to Recipe