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Sweet Potato Casserole

Kimberly Schlapman's recipes for creamy corn casserole and sweet potato casserole
TODAY Show: Little Big Town's Kimberly Schlapman whips up two tasty Thanksgiving sides: creamy corn casserole and a classic sweet potato casserole. -- November 23, 2015Samantha Okazaki / TODAY


  • 6 pounds sweet potatoes
  • 1 cup self-rising flour
  • 1 cup packed light brown sugar
  • 1 cup (2 sticks) butter
  • 1 7-oounce jar arshmallow creme
  • 2 teaspoons vanilla
  • 1 cup fresh cranberries
  • Chef notes

    This creamy sweet potato casserole — topped with a sugar crumb topping and cranberries — is a must for every Thanksgiving gathering.


    In an 8- to 10-quart pot of boiling water cook sweet potatoes until tender, about 25 to 30 minutes. Drain. Set aside until cool enough to handle. Meanwhile, for topping, in a small bowl combine flour, sugar, and 1⁄2 cup of the butter. Using your hands or a pastry blender, cut butter into flour until large clumps form. Freeze on a baking tray until ready to use. Preheat oven to 350 degrees F. Remove skin from potatoes. Return to pot. Mash with a potato masher. Melt remaining butter. Add to potatoes with marshmallow creme, vanilla, and 1 teaspoon salt; stir to combine. Transfer mixture to a 3-quart rectangular baking dish.

    Pile frozen crumb topping over sweet potato mixture. Top with cranberries. Bake 45 to 50 minutes or until lightly golden.