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Sweet Potato Casserole

Sweet Potato Casserole

This Sweet Potato Casserole is is a staple at most holiday get-togethers. Soft and buttery mashed sweet potatoes, brown sugar and butter with a hint of cinnamon and top it off with toasty marshmallows, will be a huge hit at your next holiday dinner!
Course: Side Dish
Keyword: casserole, holidays, sweet potato
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 6 -8
Calories: 364kcal
Author: Kelly R


  • For the sweet potatoes:
  • 4 sweet potatoes
  • ¼ cup whole milk optional
  • 1/3 cup evaporated milk
  • ½ cup sugar
  • 2 eggs
  • ½ stick butter melted
  • Pinch salt
  • For the topping:
  • ½ cup brown sugar packed
  • 1/3 cup a/p flour
  • 2 tsp ground cinnamon
  • ¼ cup coconut oil
  • ¼ cup chopped almonds
  • 1 ½ cups mini marshmallows.


  • Preheat oven to 400 degrees F.
  • Place sweet potatoes on a baking sheet and bake for 35minutes.
  • Remove sweet potatoes from oven, cut off skin and cut intosmall pieces. Lower the oven temperature to 325 degrees F.
  • Puree the sweet potatoes in a food processor - you can addwhole milk to make the food processing easier.
  • Add the sweet potato puree into a large bowl, followed byevaporated milk, sugar, eggs and melted butter. Mix thoroughly.
  • Sprinkle with salt and mix.
  • Pour the sweet potato mixture into a casserole dish.
  • In a small bowl, add all ingredients (except themarshmallows) and mix with a pastry cutter. Sprinkle over the sweet potatopuree mixture.
  • Bake for 30 minutes.
  • Remove from the oven and cover the casserole with minimarshmallows. Bake for an additional 5 minutes or until marshmallows isslightly browned.
  • Serve and enjoy!
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