Marshmallow & Cornflake Sweet Potato Casserole
Prep Time 30 minutes
Servings 8 servings

Marshmallow & Cornflake Sweet Potato Casserole

Sweeten your holiday tradition with this Sweet Potato Casserole Recipe. Crafted by our own chef, this casserole is sure to be a hit at your Thanksgiving or Holiday dinner.

Fit And Healthy

Nutrition Info Per Serving


  • 1 (40 oz) can Bruce’s Yam Cut Sweet Potatoes; drained
  • 1/4 cup, plus 2 tablespoons melted (salted) butter; divided
  • 2 whole eggs, plus 1 egg yolk
  • 1 (8 oz) can crushed pineapple (optional)
  • 1 cup crushed corn flake crumbs
  • 2 tablespoons brown sugar
  • 1 cup mini marshmallows

Steps to Prepare

  1. Heat oven to 350 degrees F.
  2. In the bowl of an electric mixer, whip the sweet potatoes with 1/4 cup butter and eggs & egg yolk until smooth and creamy. Add the pineapple, if using, then transfer mixture into a 6 cup casserole dish.
  3. Stir together the corn flake crumbs with the remaining 2 tablespoons butter and brown sugar, Alternating in rows, spoon the corn flake crumbs across the top of casserole at a diagonal followed by a row of marshmallows.
  4. Repeat until you have 5 rows of the corn flakes and 4 rows of the marshmallows.
  5. Bake for 30 minutes until marshmallows have turned golden brown.