A Decadent Southern Classic

There’s something uniquely comforting about a dish that brings both nostalgia and indulgence to the table, and Charline’s Sweet Potato Casserole fits the bill perfectly. This is not just your typical sweet potato dish—it’s a dessert-meets-side-dish Southern staple that’s rich, sweet, nutty, and impossible to resist. Whether you’re planning your holiday menu or simply craving something warm and satisfying, this casserole is the dish to bring everyone together.

Why You’ll Love Charline’s Sweet Potato Casserole

This recipe is perfect for:

Holiday gatherings like Thanksgiving, Christmas, or Easter.
Potlucks where you want to stand out with a dish that looks impressive but is incredibly easy to make.
Sweet potato lovers who want a twist on the classic.
Busy cooks who appreciate simple instructions with rewarding results.

Charline’s Sweet Potato Casserole is rich with layers of flavor—from the creamy, spiced sweet potato base to the buttery, crunchy topping made with cornflakes, pecans, and brown sugar. What sets this recipe apart is its balance between sweetness and texture, giving each bite a delightful crunch that perfectly complements the soft and silky base.

Ingredients You’ll Need

Here’s what goes into this mouthwatering casserole:

4 cups sweet potatoes, peeled and cubed
2 cups white sugar
2 cups miniature marshmallows
1 ½ cups margarine, melted (divided)
1 cup evaporated milk
1 cup flaked coconut
4 eggs, beaten
1 tsp ground nutmeg
1 tsp ground cinnamon
1 ½ cups crushed cornflakes cereal
1 cup chopped pecans
½ cup packed brown sugar

This medley of ingredients creates a harmony of sweetness, creaminess, and crunch that’s hard to beat.

Step-by-Step Instructions

1. Prep the Oven and Baking Dish

Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish with butter to prevent sticking and add richness.

2. Make the Sweet Potato Base

In a large mixing bowl, combine the peeled and cubed sweet potatoes with:

White sugar
Mini marshmallows
¾ cup melted margarine
Evaporated milk
Flaked coconut
Beaten eggs
Ground nutmeg
Ground cinnamon

Stir everything together until well combined. The mixture will be a little chunky from the potatoes, but that’s exactly what we want.

3. Bake the First Layer

Transfer the sweet potato mixture into the prepared baking dish. Bake for 20 minutes, or until the sweet potatoes are tender. Keep the oven on for the next step.

4. Prepare the Crunchy Topping

In a separate bowl, combine:

Crushed cornflakes
Chopped pecans
Remaining ¾ cup melted margarine
Brown sugar

Spread this mixture evenly over the hot casserole.

5. Final Bake

Return the dish to the oven and bake for an additional 10 minutes, or until the top is golden and bubbly.

Kitchen Equipment You’ll Need

9×13-inch baking dish
Large mixing bowls (2)
Measuring cups and spoons
Mixing spoon or spatula
Oven mitts
Potato peeler
Knife and cutting board

Storage and Leftover Tips

Have leftovers? Lucky you! This casserole keeps beautifully.

To Store:

Refrigerate leftovers in an airtight container for up to 4 days.
For best results, let the casserole cool completely before transferring it to the fridge.

To Reheat:

Reheat individual portions in the microwave for about 1–2 minutes.
Or, reheat the entire dish in a 350°F (175°C) oven for 15–20 minutes covered with foil to prevent over-browning.

Can You Freeze It?

Absolutely. Let the casserole cool completely, then wrap it tightly in foil and place it in a freezer-safe bag or container. It will keep well for up to 2 months. Thaw in the fridge overnight before reheating.

Recipe Tips & Variations

1. Use Fresh or Canned Sweet Potatoes:
While fresh sweet potatoes give the best flavor and texture, canned sweet potatoes (drained) work in a pinch—perfect for busy weeknights.

2. Swap the Sugar:
Try reducing the white sugar to 1 cup if you prefer a less sweet dish, or use maple syrup or honey for natural alternatives.

3. Add a Twist:
Mix in a teaspoon of vanilla extract or a splash of bourbon for a deeper flavor profile.

4. Nut-Free Option:
If you’re serving someone with a nut allergy, omit the pecans and add extra cornflakes or even some rolled oats for crunch.

5. Vegan-Friendly Version:
Replace eggs with flax eggs, use plant-based margarine, and swap evaporated milk for coconut milk or almond milk.

Perfect Pairings

Looking to round out your meal? This sweet potato casserole pairs beautifully with:

Roast turkey or glazed ham for holiday feasts
Green bean casserole for a veggie balance
Sparkling cider or spiced chai as a drink option
Vanilla ice cream or whipped cream if you’re treating it like a dessert

Frequently Asked Questions

Q: Can I make this casserole ahead of time?
Yes! Assemble the casserole up to the baking step and store it covered in the fridge for up to 24 hours. Add the topping just before baking for the best texture.

Q: Can I use butter instead of margarine?
Absolutely. Unsalted butter works wonderfully and adds a slightly richer flavor.

Q: Is this casserole a side dish or dessert?
Both! Traditionally it’s served as a side dish at holiday meals, but it’s sweet and satisfying enough to serve as a dessert too.

Q: Can I leave out the marshmallows?
Yes, though they add gooey sweetness. Feel free to omit them or substitute with more coconut or nuts for texture.

Final Thoughts

Charline’s Sweet Potato Casserole is the ultimate comfort food—easy to make, crowd-pleasing, and packed with flavor and texture. Whether you’re gathering with family for the holidays or looking to bring a bit of Southern charm to your dinner table, this casserole is sure to become a favorite.

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