Sweet Potato Casserole

This classic Sweet Potato Casserole is the best version we've ever tried! Made with canned yams and marshmallows on top, this baked casserole is perfect for Thanksgiving dinner.

Prep Time10

Cook Time30

Course: Side Dish

Cuisine: American

Keyword: Sweet Potato Casserole

Servings: servings

Calories: 441kcal

Author: Jessica & Nellie

Ingredients

1 29 oz can yams
½ cup evaporated milk
¼ cup butter softened
⅓ cup sugar
2 eggs
¼ teaspoon salt
1 teaspoon vanilla
½ teaspoon cinnamon
1 10 oz bag mini marshmallows
Topping Ingredients:
1 cup butter
¾ cup brown sugar
¼ cup walnuts chopped

Instructions

Preheat the oven to 350°.
Drain the can of yams and place them in a large bowl. Use an electric mixer to beat them until smooth. Add the evaporated milk, softened butter, sugar, eggs, salt, vanilla, and cinnamon and mix until well combined. Pour the mixture into a greased 9x13 baking dish. Set aside.
For the topping, add the butter, brown sugar, and walnuts to a small pot and stir and melt together. Pour the topping mixture over the sweet potato mixture, spreading it out as evenly as you can.
Bake for 30 minutes.
After 30 minutes of baking, take the dish out and sprinkle the marshmallows over the entire dish evenly. You can use the entire bag, or less if you prefer. Turn the oven to broil and return the dish to the oven to let the marshmallows brown, about 1-2 minutes. Stay right by the oven to watch them brown to ensure they don’t burn.

Nutrition