Make This Heavenly Sweet Potato Casserole

sweet potato

Toria Diesburg’s family recipe


  • 4 cups sweet potatoes, cubed
  • ½ cup white sugar
  • 2 eggs, beaten
  • ½ tsp. salt
  • 4 tbsp. butter, softened
  • ½ cup milk
  • ½ tsp. vanilla extract
  • Topping
  • ½ cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tbsp. butter, softened
  • ½ cup chopped pecans
  • Mini-marshmallows


Preheat oven to 325 degrees. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium-high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9×13-inch baking dish. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture, then top with mini-marshmallows. Bake 30 minutes, or until marshmallows are light brown.

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