Sweet Potato Casserole – An Easy Side Dish
I tend to be on the picky side when it comes to food. I wish I weren’t, but it’s true. And, for years, I didn’t eat sweet potatoes. But, after I tried this dish–reluctantly–I fell in love and can’t get enough. The holidays just don’t seem complete if this casserole recipe isn’t on the table.
Sweet potato casserole is quick and easy. I also like it because you can make part of it the day before Thanksgiving or Christmas (or both) so you’re not in the kitchen all day.
Recipe and printable instructions are at the end of the post.
In a large bowl, 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?!
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. I wouldn’t make it more than one day ahead.
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.
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 mini 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 checking often. Don’t get sidetracked. Believe me, they can burn super fast–speaking from experience.
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 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 recipe.
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- 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.