Today I’m sharing my absolute favorite sweet potato recipe for Thanksgiving! The recipe originally came from Paula Deen, but I’ve adapted it to reduce some sugar, eliminate some butter and eggs, and add marshmallows.
I love this side dish because half of it has a crunchy brown sugar topping, and the other half has melty, toasty marshmallows. It appeals to everyone and is so, so good!
As an added bonus, it’s another one of those recipes that can be prepped a few days in advance and baked on the day of. I would suggest letting it sit at room temp for 30 minutes before baking it, and make sure you bake it uncovered, otherwise the steam with completely dissolve the marshmallows. I totally did that once!
This recipe never disappoints! Let me know if you make it for Thanksgiving!
- 5 cups cooked and mashed sweet potatoes
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup milk, half and half, or heavy cream
- 1 1/2 tablespoons melted butter for topping
- 1/2 cup brown sugar
- 1/2 cup pecans, chopped (or walnuts)
- 2 Tbs all-purpose flour
- Half package of mini marshmallows
- Preheat oven to 325°.
- Prepare the topping: Melt butter. Add brown sugar, flour, and nuts with a fork.
- Mix sweet potatoes, sugar, spices, egg and vanilla. Beat with an electric mixer until smooth. Add milk, mix well. Pour into greased 9 x 13 baking dish. Sprinkle prepared topping on half of the casserole, pour marshmallows on top of remaining half of casserole.
- Bake, uncovered for 25 to 30 minutes.
- This recipe can be prepared in advance and kept in the fridge until ready to bake.
- If you do prep it, let it sit at room temperature for 30 minutes or so before baking uncovered.