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Joanna Gaines sweet potato casserole

Joanna Gaines Sweet Potato Casserole Recipe

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.
5 from 1 vote
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Course: Vegetarian
Cuisine: American
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 10 servings
Calories: 415kcal
Author: Jennifer Stewart

Equipment

Ingredients

Casserole

  • 6 large sweet potatoes roughly 5 pounds
  • 1/2 cup heavy cream
  • 1 cup sugar
  • 1 stick unsalted 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

  • 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.
  • Remove from the oven and cool about 15 minutes.
  • Reduce oven temperature to 375F.
  • Spray a 9x13 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.
  • Spread into prepared casserole dish.
  • In a medium bowl, combine the cornflakes, pecans, light brown sugar, and butter.
  • Spread mixture over the sweet potatoes.
  • Bake uncovered for 20 minutes.
  • 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.

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

Serving: 1g | Calories: 415kcal | Carbohydrates: 59g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 335mg | Fiber: 4g | Sugar: 39g