Some say the best sweet potato casserole is covered in marshmallows; others swear by a buttery streusel or toasty maple-slicked pecans . While I firmly believe crunchy contrast is essential to this classic Thanksgiving side dish , there’s one small problem: I’m allergic to nuts.

My sweet potato casserole recipe swaps the nuts for crispy, sweet-and-salty cornflakes—the marshmallows can stay. Tossed with melted butter, brown sugar, cinnamon, and salt, the cornflakes turn golden and crunchy in the oven. Add a handful of chopped pecans if you must, but trust me, you won’t miss them.

Instead of boiling the spuds or reaching for canned sweet potatoes, I roast fresh ones until tender, concentrating their flavor instead of washing it down the drain. For the silkiest purée, skip the potato masher and give the cooked sweet potatoes a whiz in the food processor.

Sweet potato casserole FAQ

Can you make sweet potato casserole ahead of time?

Yes.…