This copycat version of Joanna Gaines Sweet Potato Casserole is one of my favorite sides! Fluffy sweet potatoes topped with a crunchy cornflake with pecans and toasted marshmallows.
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!
Prep Time: 20 Min
Sweet Potatoes Heavy Cream Sugar Butter Milk Eggs Cornflakes Cereal Pecans
Cook Time: 2hrs
Preheat the oven to 450F. Poke the sweet potatoes with a fork or knife a few times.
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.
Spread into prepared casserole dish. In a medium bowl, combine the cornflakes, pecans, light brown sugar, and butter.
Remove and sprinkle with miniature marshmallows. Return to oven and cook another 3-5 minutes.