My friend Amberlina heard about my husband’s request for a new sweet potato recipe for our Thanksgiving feast and offered up an old family recipe for sweet potato casserole.
She told me it’s been in her family for years, and every time she shares it, the person who cooks it up never goes back to any other recipe. After making it, I would have to agree.
I loved it and it got rave reviews from the HH and all his coworkers! It gets an A+!
Amberlina’s Freakin Delicious Family Heirloom Sweet Potato Casserole
Ingredients
For The Sweet Potato Mixture
4 pounds of sweet potatoes, peeled and cubed {you can use yams as well}
1/2 cup white sugar
2 eggs, slightly beaten
1/2 teaspoon salt
4 tablespoons butter, room temperature
1/2 cup heavy whipping cream {can sub milk instead}
1/2 teaspoon vanilla extract
For The Topping
2–3 cups mini marshmallows
1/2 cup packed brown sugar
1/3 cup flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Instructions
Preheat oven to 325F. In a large saucepan over medium high heat, boil sweet potatoes {make sure you fill the pan with enough water to cover potatoes} until tender. Drain them and mash or puree them in the pan. Add remaining ingredients to sweet potatoes {not topping ingredients} and mix until smooth. Pour mixture into a 9×13 glass baking dish. Sprinkle with mini marshmallows.
In medium bowl, combine brown sugar and flour. Cut in the butter until the mixture is crumbly. Stir in pecans. Sprinkle over the marshmallows.
Bake uncovered about 30 minutes, or until the top is golden brown.
Crystal says
Sounds delicious! I will give this a try for thanksgiving 🙂
Love this blog!
AmyWW says
Hello Mavis! I make a very similar dish with sweet potatoes that my family loves on Thanksgiving. Just wanted to give you a little tip – wrap the sweet potatoes in foil ( I wrap them twice to stop any fluid from leaking out) and roast them in the oven until tender. I bake them for about 70 minutes at 350 or while the turkey is roasting. The skins slide right off and the sweet potatoes are much more flavorful and less watery. You can mash them or cut them into cubes or whatever after they’re roasted.
Crystal says
Thanks for the tip! Will try it that way…sounds easier
AlysonRR says
We like our sweet potatoes on the savory side. Our favorite recipe is so simple: Peel and cube 3-4 sweet potatoes. Melt 2T butter in an oven/microwave safe baking pan and mix in 1-3T curry powder (Madras is our favorite brand). Add the sweet potato cubes and toss to combine. Cover and microwave until done (we use the vegie setting so I’m not sure how long it takes – maybe 4-5min?) or bake at 350F for ~45min. Yum!
Eileen says
I made this for our Thanksgiving dinner yesterday and it really is freakin delicious!! Thank you Amberlina and Mavis for a wonderful recipe!! It was great hot(at dinner), warm(midnight snack) and cold(lunch today)! Now I’m thinking it would go great with a Christmas Ham!! This is a definite keeper!!
Jeanie says
I also made it yesterday. Everyone freaked out over how delish it was! A definite winner!
Marilyn says
This was really great. Made it for thanksgiving and had a request to bring it to Christmas family dinner. Making it again today for Sew and Sews Christmas dinner this week. Definitely a keeper. Maybe it will replace my staple Carrot Casserole that the family always wants, and is labour intensive.
I used brown sugar and half and half cream. Had to skip the topping because of nut allergies, but it was great anyhow.
MANY MANY THAKS
Lita Bodemer says
Can it be made the day before ( with out the topping), then added and baked the day of?
Mavis Butterfield says
Yes!