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

November 26, 2014 10 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: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Yield: 16 servings

Serving Size: 1/2 cup

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! According to Google, 1 pound of sweet potatoes equals about 3 medium whole sweet potatoes... which would be 3/5-4 cups chopped sweet potatoes. So for this recipe, you'd need about 12 medium sweet potatoes... or 14-16 cups peeled, chopped sweet potatoes). This amount of sweet potatoes will make 8 cups mashed.

Ingredients

  • 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)

Instructions

  1. Prep your oven and heat it to 325 degrees.
  2. Put peeled and cubed sweet potatoes in a large pot filled with water to cover the sweet potatoes.
  3. Cook over medium high heat until sweet potatoes are tender; drain and mash.
  4. While the potatoes are cooking, in medium glass bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. If you're using pecans, stir the in now.
  5. In a large bowl (I use my Kitchenaid), mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
  6. Sprinkle with mini marshmallows.
  7. Sprinkle the brown sugar/flour mixture over the marshmallows.
  8. Bake uncovered 30 minutes, or until the topping is lightly brown.
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Comments

  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, according to Google, 1 pound of sweet potatoes equals about 3 medium whole sweet potatoes… which would be 3/5-4 cups chopped sweet potatoes. So for this recipe, you’d need about 12 medium sweet potatoes… or 14-16 cups peeled, chopped sweet potatoes). This amount of sweet potatoes will make 8 cups mashed. Good luck!

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

  6. Could I use canned sweet potatoes instead of fresh?

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