Sweet Potato Casserole that is Super Easy and oh so Delicious!

December 23, 2014 8 Comments | Disclosure

Stop what you’re doing and add this to your holiday meal plan! It’s seriously that good.

Easy and delicious sweet potato casserole recipe

I made it for a family gathering of about 30 people.  I only made one pan because I knew of several who weren’t fans of “sweet potatoes”.  Well, they have never had this.  It was passed around the table and was pretty much gone by the time I got it.  By that time some of the little ones were already asking for seconds!  What I love also about this dish is that it is so easy to throw together!  You probably have everything on hand (except for sweet potatoes, pecans, and marshmallows).  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. Make it.  You can thank me later.

Sweet Potato Casserole

Rating: 51

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Yield: 12-24 servings depending on serving size

Sweet Potato Casserole

This is so delicious, it could be a dessert! Even my non-sweet potato lovers loved this yummy casserole! AND what I love is that this really doesn't take a ton of time to throw together! Enjoy!


  • 4 pounds of sweet potatoes, peeled and cubed
  • 1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup milk (or cream)
  • 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 (optional)


  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 uncovered 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. Melissa French says:

    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!

  5. How do I make it eggless and still keep the recipe delicious? Any suggestions to replace egg??

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