Looking for a delicious sweet potato casserole that isn’t smothered in marshmallow? You’ve come to the right place. My mama’s been making this delicious dish every Thanksgiving and she’s shared the recipe with me to share with all of you!

Mama Rose Table uses Heritage Flakes or Cascadian Farms vanilla crisps for the cereal, but feel free to use a similar hearty flake. For the granola, choose a simple vanilla, maple, or honey granola without dried fruit. You want a nice crunchy topping!

Thank you to my grocery partner Kroger for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going.

Instead of a sticky marshmallow topping, the sweetness of these sweet potatoes is balanced with a fantastic mix of crispy cereal, granola, brown sugar, pecans, cinnamon, and butter. Once you try this combination, you’ll never want to go back!

This is the perfect Thanksgiving side dish and the flavors go perfectly with my Roasted Acorn Squash Salad, roasted turkey, and cranberry sauce!

Sweet Potato Casserole

5-6 medium sweet potatoes
1 cup sugar
2 eggs, beaten
1/2 cup milk
1/2 cup butter, melted
2/3 cup crisp cereal, slightly crushed
1/3 cup granola
1/2 cup brown sugar
1 cup chopped pecans
1 tsp cinnamon
1/4 cup butter, melted

1. Preheat oven to 350 degrees. Cut the ends off of sweet potatoes and set in a large pot. Fill pot with water and bring to a boil. Cover and gently boil until sweet potatoes are fork tender, about 30 minutes. Drain water, then put the lid back on the pot to steam the potatoes. Carefully pull the jackets off and discard.
2. Beat the cooked potatoes with sugar, beaten eggs, milk, and melted butter using an electric mixer. Spread into a greased 2-quart casserole dish and bake uncovered for 30-35 minutes.
3. Meanwhile, mix together the topping: cereal, granola, brown sugar, pecans, cinnamon, and melted butter. Remove sweet potatoes from the oven, sprinkle topping over sweet potatoes, return to the oven, and bake for an additional 10 minutes.