Sweet Potato Casserole

November 6, 2011 5 Comments | Disclosure

It’s not the prettiest dish, but trust me it tastes amazing! I’ve combined a few recipes over the years and found a perfect balance. Yummy! Thanksgiving is not Thanksgiving without the sweet potatoes and these sweet potatoes are the best I have ever had.

Sweet Potato Casserole

Rating: 51

Sweet Potato Casserole


  • 4 pounds of sweet potatos, cubed
  • 1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • Topping:
  • 2 cups mini marshmallows
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter, softened
  • 1/2 cup chopped pecans


  1. Preheat oven to 325 degrees. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
  2. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
  3. Sprinkle with mini marshmallows.
  4. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the marshmallows.
  5. Bake 30 minutes, or until the topping is lightly brown.


  1. This brings back so many great memories of my grandmother who always made sweet potato casserole at Christmas each year. I can’t wait to try this recipe out!

  2. About how many whole sweet potatoes equals 4 cups of cubed sweet potato?

  3. I linked to this post in my thrifty Thanksgiving recipes post. Thanks!

  4. I can’t find the link for the 4 cups of sweet potatoes. Is it 4lbs or 4 cups diced? If its 4 cups diced, that seems small given the 9×13 pan.

    • Candice, it’s been a few years since I’ve made this one. But I’d go wtih 3-4 pounds of sweet potatoes. You’re right, 4 cups seems like to little! I’m making it on Thursday and will update the recipe. :) Good luck!

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