Mashed Sweet Potato Casserole

Cathy Nunn


This is a terrific dish to serve at the Holiday table. Sweet Potatoes are one of natures' most perfect foods. What is best about sweet potatoes is that they taste terrific by themselves or "dressed up" like this recipe. My husband says he could eat this as a dessert! Many kids who never cared for sweet potatoes will most likely love this!

pinch tips: How to Shuck, Cook, and Cut Corn



4 to 6


20 Min


1 Hr




2 large
fresh sweet potatoes (cooked in skin) or use canned, with liquid drained.
1 stick
butter, melted
3/4 c
brown sugar, lightly packed
2 tsp
1/4 tsp
nutmeg (optional)
1 can(s)
(5 oz can) evaporated milk
1 1/2 oz
bourbon or brandy (strictly optional!) ;-)
1 c
chopped pecans (could use walnuts if preferred)
1 1/2 c
miniature marshmallows

Directions Step-By-Step

Cook sweet potatoes in oven or in microwave, and let cool. Peel. Mash well, and add butter, brown sugar, spices. Make sure it is well blended. Add chopped pecans. Stir in the evaporated milk well. If you would like this variation, Jazz up the casserole by adding 1 1/2 ounces of your favorite Bourbon for a Southern flavor, or maybe some Brandy or even some Butterscotch Schnapps. Just blend it in well...
Spray a Pyrex or Corningware dish with nonstick spray. Pour sweet potato mixture into dish and place in preheated oven (350 degrees). Bake uncovered 45 minutes.
Remove from oven and pour on top the miniature marshmallows if desired. Bake an additional 15 minutes. Total cooking time should be about an hour. (Don't remove from the oven if not using marshmallows.)

Let set about 20 minutes before serving.
**Just a note... I use French Vanilla flavored marshmallows and it tastes wonderful!

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern
Hashtags: #sweet, #yams