Emily's Sweet Potato Casserole


My new family favorite for any holiday meal! The marshmallow's add a sweet flavor to the pecan topping and is sure to be gobbled up and be a crowd pleaser. Derived from Tina B. and her "Yummy Sweet Potato Casserole," Thank you!!!

Modified from: Yummy Sweet Potato Casserole

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1 h servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). In a covered dish, microwave yams on high for 10 minutes or until tender; drain and mash.
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
  3. For Topping:
  4. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Top the sweet potatoes with the pecan mixture.
  5. Bake in the preheated oven 30 minutes, or until the topping is lightly brown. Remove, add marshmallow's and place back in oven for 10 minutes or until marshmallow's begin to brown.


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