Sweet Potato Casserole Recipe

You asked for it and so I’m delivering, just in time for more jolly holiday celebrating and eating! It’s my annual tradition and contribution to our family’s Thanksgiving feast and it’s the tastiest Sweet Potato Casserole recipe ever… some southerner’s consider this goodness to be a side dish, though it’s simply another way to cram more sugar and sweetness to my meal so it’s a win.

Just get ready to want to eat every single bit, especially when you’re baking and serving with all new patterned pretties from MacKenzie-Childs!

Royal Check Baking Pan | Courtly Check Enamel Saucepan | Flower Market Stockpot | Check Serving Set

Ingredients:

2 large cans of canned yams
1 egg
1 cup of sugar
1 stick of melted butter
2 table spoons of flour
½ cup of sweetened condensed milk [I use the lower fat variety] 1 and ½ teaspoons of pure vanilla extract
1 and ½ teaspoons of cinnamon
1 table spoon of allspice

Topping:

1 stick of butter
2 cups of brown sugar
2 cups of pecan pieces
1 bag of mini marshmallows

Directions:

Preheat oven to 350 degrees. Drain yams and mash in large bowl. Then add in sugar, egg, 1 stick of melted butter, flour and sweetened condensed milk and blend well. Once combined, then add spices and vanilla to mixture. Spoon into a greased 9×13 baking dish.

Once assembled, then melt another stick of butter in your sauce pan on low. Add the brown sugar and pecans and stir until smooth and easy to spread evenly over potato mixture.

Bake for 40-45 minutes and then remove from oven. Allow to cool for 5 minutes, then top with mini marshmallows. Change oven setting to broil and then place back in oven for 1-2 minutes until top of marshmallows are browned and then ENJOY!

Do you have a favorite sweet potato casserole recipe? Let me know in a comment below!

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Good Eats | Sweet Potato Casserole

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