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Sweet Potato Casserole
This side is warm and sweet—almost a dessert. For a hearty aroma and deep color, use fresh sweet potatoes and avoid canned.


  • 6 large sweet potatoes
  • 1 cup brown sugar
  • 2 beaten eggs
  • 1 tsp vanilla extract
  • 1 cup chopped pecans (optional)
  • 1 cup mini marshmallows (optional)
  • ⅓ cup butter


  1. Wrap sweet potatoes in foil and place on cookie sheet. Bake at 350° F until tender, about 2 hours.
  2. Peel and mash potatoes.
  3. Add all remaining ingredients to potatoes and stir in well.
  4. Bake at 350° F for 1 hour. Knife should come out clean after testing.
  5. Top with pecans or marshmallows, if desired.

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