This is my all-time favorite sweet potato casserole recipe that I try to share with you every year because I really don’t want you to miss it! It’s super easy to make, delicious, and full of marshmallows. Need I say more? Even though there are a million versions of this Southern classic, including within my own family, this one is my all time favorite. There’s nothing fancy or complicated about it–it’s basically fail proof. It’s also really good and you know we all love that!
The recipe below is the original that serves 6 and fits in an 8×8 square dish. So if you’re cooking for a large group, just double the recipe and cook in a 9 x 13 baking dish. That’s what I have to do for our family now. Here’s what you need:
3-15 oz. cans of sweet potatoes or yams, drained
1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla extract
1/4 tsp. salt
1 egg, beaten
4 Tbsp melted butter
1 bag mini marshmallows
1/4 c. chopped pecans
1/4 c. bourbon
Preheat oven to 350 degrees. Grease the baking dish.
Mash sweet potatoes, leaving slightly chunky. Add remaining, ingredients except marshmallows and hand mix together in a large bowl.
Pour half of the mixture into the casserole dish. Add half of the marshmallows, then pour the rest of the mixture over the top. Bake for 30 minutes.
Remove from the oven and top with marshmallows.
Continue baking at 350 degrees for another 10 minutes. To brown the marshmallows on top, broil for 2 minutes. Allow to cool before serving.
Wasn’t that easy? For more Thanksgiving side dish ideas, check out the Recipes page!