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Old-Fashioned Sweet Potato Casserole

 Old-Fashioned Sweet Potato Casserole
My family likes the marshmallow topping, but you can also vary it if you prefer a crunchier texture.
10 ServingsPrep: 25 min. Bake: 45 min.


  • 4 pounds sweet potatoes (about 5 large), peeled and cubed
  • 1 cup 2% milk
  • 1/2 cup packed brown sugar
  • 6 tablespoons butter, softened
  • 1 egg, lightly beaten
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 18 large marshmallows


  • Place sweet potatoes in a large saucepan; cover with water. Bring to
  • a boil. Reduce heat; cover and cook for 15-20 minutes or until
  • tender; drain.
  • Transfer to a large bowl and mash. Add the milk, brown sugar, butter,
  • egg, cinnamon, vanilla, allspice, salt and nutmeg; beat until
  • smooth.
  • Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered,
  • at 350° for 40-45 minutes or until heated through. Top with

2 of 2

Old-Fashioned Sweet Potato Casserole (continued)

Directions (continued)

  • marshmallows. Bake 5-10 minutes longer or just until marshmallows
  • begin to puff and brown. Yield: 10 servings.
For a crunchy topping: Omit marshmallows and reduce brown sugar in sweet potato mixture to 1/4 cup. Before baking, combine 3/4 cup all-purpose flour, 3/4 cup packed brown sugar, 3/4 cup chopped pecans and 1/2 cup melted butter in a small bowl. Sprinkle over the mashed sweet potatoes. Bake, uncovered, at 350° for 50-55 minutes or until heated through and topping is browned.
Nutritional Facts: 3/4 cup equals 282 calories, 8 g fat (5 g saturated fat), 43 mg cholesterol, 227 mg sodium, 50 g carbohydrate, 4 g fiber, 4 g protein.