I never used to like sweet potatoes while growing up.  I don’t really know why I never liked them, maybe it was because it always felt really mushy in my mouth.  I remember sweet potatoes were only made during Thanksgiving in our house and they never had marshmallows on them, either so I think that was definitely a big no-no especially when kids are involved… 🙂  As an adult it has only been recently were I have done a 360 and started to love sweet potatoes now, especially when they are topped with marshmallows and a brown sugar crumble.

These sweet potatoes are not only made baked first then combined with milk, eggs, salt and sugar but also topped with a brown sugar crumble and sweet little marshmallows.

They are my son’s favorite and hope they will be yours also!

Sweet Potato Casserole


5 whole Medium Sweet Potatoes

1 cup Granulated Sugar

1 cup Milk

2 whole Eggs

1 teaspoon Vanilla Extract

1 teaspoon Salt

1/4 teaspoon Nutmeg

1 cup Brown Sugar

1 teaspoon Cinnamon

1/2 cup Flour

3/4 sticks Butter, softened

1/2 cup pecans, chopped (optional)

1-2 cups Miniature Marshmallows


Preheat your oven to 375-degree.  While your oven is warming up wash 4 medium sweet potatoes and bake until fork tender, about 30-35 minutes. When they are finished cooking slice each one open and scrape out the flesh into a large bowl.

Add sugar, milk, eggs, teaspoon of vanilla extract, cinnamon, salt and nutmeg. With a potato masher, mash them up just enough—you don’t want it to be perfectly smooth.

Now, for topping… in a separate bowl, add brown sugar, flour, and butter.  If you want to add your pecans, then please do so, I choose not to.. With a fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top, then add marshmallows.

Bake in a 400-degree oven for 30 minutes, or until golden brown.