Sweet Potato Day! Have A Casserole!

Sweet Potato Casserole Recipe

Sweet potato casserole – it’s not just for Thanksgiving anymore! If you have kids who are picky eaters, this casserole just may become a staple in your house. Serve it every week and watch everyone (even those who claim they don’t like sweet potatoes) gobble it right up. Serve this tasty dish alongside pork or chicken in place of regular potatoes for a healthy alternative. Sweet potatoes have twice the filling fiber as regular potatoes and more beta carotene. That translates into stronger immune systems and stronger bones! Which is also why we want to plug the fine folks at ONE.org, who are using Sweet Potato Day as a chance to promote their work against extreme poverty all over the globe.)   [photo via paleoeffect]

This sweet potato casserole recipe from My Recipes is simple to make and takes only 30 minutes to bake. Yielding 16 servings, you’ll have enough for lunch the next day!



  • 2 1/4 pounds sweet potatoes, peeled and chopped $
  • 1 cup half-and-half $
  • 3/4 cup packed brown sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 large eggs $
  • Cooking spray


  • 1 1/2 cups miniature marshmallows
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 2 tablespoons chilled butter, cut into small pieces
  • 1/2 cup chopped pecans, toasted
  1. Preheat oven to 375°.
  2. To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.
  3. Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.
  4. To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.