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Sweet Potato Casserole – A Simple Side Dish
Thanksgiving is a time to make traditional dishes for family and friends. The holidays are a time to come together, but they are also a time to make those favorite meals that you think about year round. We tend to pig out at our house, so I want to make sure we have plenty of robust foods to fill us up on Thanksgiving and Christmas–well, any holiday will be fine with me.
One of my favorite side dishes is a sweet potato casserole. As a kid, I never wanted anything to do with sweet potatoes, but now, you can’t keep me away from those babies. I got this recipe from a family member, and I’ve made it every year since.
Sweet potato casserole is quick and easy and you can even make it ahead of time, so you’re not in the kitchen all day.
In a large bowl, I combine the yams, sugar, eggs, milk, salt, melted butter, and vanilla. Simple as that. Easy peasy. Mix it up with the mixer and you’re done with the first part. See, not so hard?! I love my glass bowls. I have a collection that nests one inside of the other. It makes it easy to store the bowls, and I have just about any size that I need.
Once you have the first part mixed up, grease a 9″ x 9″ casserole dish, and pour the mix into the dish.
At this point you can cover the dish and put it into the refrigerator to save for later. You can even prepare this one day ahead, and add the rest later.
You’re almost done! In a small bowl, throw in the brown sugar, flour, melted butter, and pecans. Mix them all up with a fork and pour them over the top of the sweet potatoes.
You can also put this in the fridge until you are ready to cook it. The brown sugar might soak up some of the liquid, so if I prepare this in advance, I wait to put on the topping until right before I pop it in the oven.
Sweet Potato Casserole is a Great Side Dish for the Holidays
Cook it for approximately 40 to 45-minutes in a 350-degree oven.
Now for the best part… (drumroll)
Add the marshmallows. I buy the small marshmallows, but any size will do. I use about half a bag of marshmallows and spread them over the top. (The hard part is keeping them away from the kids so they don’t eat all of them before I can even top the sweet potatoes).
When you cook them, start off with five minutes. There’s nothing worse than burnt marshmallows, except on s’mores, and then it’s doable. But, on your sweet potato casserole, you don’t want them burnt (but, lets be real, I would eat burnt ones, too). Keep cooking in intervals of about two minutes. Believe me, they can burn super fast.
The marshmallows may deflate a bit after they sit for a few minutes, but they won’t taste any less AMAZING!
This size will feed about six adults. It’s sweet, and a bit filling. If you have more than six people, you can easily double the recipe. My brother-in-law didn’t like marshmallows (whaaat?), so I left them off of his little section, and he still loved the side dish.
Scroll down to print out the recipe and add it to your cookbook!
- 1-40 oz. can yams (drained)
- 1/2 cup sugar
- 2 eggs
- 1/2 cup milk
- 1/2 tsp. salt
- 1/3 stick melted butter
- 1 tsp. vanilla
- 1 cup brown sugar
- 1/2 cup flour
- 1/3 stick melted butter
- 1 cup chopped pecans
- 6 oz. marshmallows
- Preheat oven to 350-degrees.
- Grease 9" x 9" casserole dish.
- Drain water off of yams.
- In a large bowl, add yams, sugar, eggs, milk, salt, melted butter, and vanilla.
- Mix until well blended.
- Pour into casserole dish.
- In a small bowl, add brown sugar, flour, and melted butter. Mix with a fork and top sweet potatoes.
- Cook for 40-45 minutes.
- Add marshmallows on top and cook for 5 minutes. If not done, cook in 2 minute increments until marshmallows are a light golden brown.