Sweet Potato & Cookie Casserole

Didi Dalaba


I was looking for something completely different to make with sweet potatoes. We love sweet potato casserole, and I wanted to enhance the flavors.

I incorporated cookies, crushed pecans, maple syrup and spices to this dish... adding marshamallows in between and ontop of the layers of sweet potatoes.

The flavors married so nicely together this has become a family MUST HAVE!!!
I hope you enjoy this as much as we do!!!


★★★★★ 1 vote

45 Min
45 Min


  • 3 lb
    sweet potatoes - boiled, skinned and sliced
  • 3/4 c
    pecans chopped
  • 3 1/2 c
    mini marshmallows *reserve 1-1/2 cups for topping*
  • 1 c
    maple syrup
  • 2 c
    cookies - (i used pecan sandies in this recipe)
  • 1/2 c
    brown sugar, firmly packed
  • 1 tsp
  • 1/2 tsp
    clove, ground
  • 1/4 tsp
    dried ginger

How to Make Sweet Potato & Cookie Casserole


  1. Start by adding your cookies in a ziplock bag. Using a rolling pin, crush the cookies as best as you can. If there is larger pieces still in there, no worries. Add your crushed cookies in a bowl. Add your spices, brown sugar and mix thoroughly.

    In a 13 x 9 pan, spray with nonstick baking spray. Add about 1/4 c or so of your cookie mixture to bottom of your pan.
  2. Layer your sliced sweet potatoes ontop of the cookie mixture.

    Add more cookies (about 1/2 c or so), and then drizzle with half of you maple syrup. Add 1 cup of marshmallows.
  3. Add your second layer of potatoes. Top again with the remainder of the cookie mixture and the remainder of the maple syrup.
  4. Add the other cup of marmshmallows and bake for approximately 35-45.
    Remove from oven, add the reserved marshmallows, let marshmallows melt - takes a few minutes.

    Enjoy!! Or as Paula Dean say's... "from my house to yours"!!!

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