Almost-Classic Sweet Potato Casserole

Some say the best sweet potato casserole recipe must include a marshmallow topping; others remain true to a buttery streusel or toasty brown-sugar pecan topping. While I firmly believe that crunchy contrast is vital to this silky, smooth Thanksgiving recipe, there’s one small problem: I’m allergic to nuts.

My sweet potato casserole recipe swaps the pecans for a crispy, sweet, and salty cornflake streusel topping. Just combine cornflakes, brown sugar, salt, and melted butter in a resealable plastic bag and shake. The toasted breakfast cereal perfectly complements the sweet potato purée. And the marshmallows stay. Add pecans if you must—but trust me, you won’t miss them.

Instead of boiling the spuds or relying on canned sweet potatoes, as many versions of the classic Thanksgiving recipe instruct, I roast fresh sweet potatoes until tender, which concentrates their flavor instead of washing it down the drain. (Get some prep time out of the way by roasting the potatoes up to three days in advance.) For the silkiest purée, skip the potato masher and give the cooked sweet potatoes a whiz in the food processor.

Note: If you’re making this for someone gluten-free, check the label on the cereal box; some brands contain malt syrup or malt extract, neither suitable for a gluten-free diet.

Get more of our best Thanksgiving dinner recipes, including green bean casserole, candied yams, and cranberry sauce. And don’t forget the pumpkin pie for dessert.