A great sweet potato casserole recipe -- my children insist on this every holiday! Lots of miniature marshmallows, coconut and pecans make this an extra special and yummy Thanksgiving delight. Use fresh or canned sweet potatoes. Prepare the topping while the casserole is baking.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with butter.

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  • In a large bowl, mash the sweet potatoes. Mix together with sugar, eggs, 3/4 cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut. Scoop the mixture into the baking dish.

  • Bake 20 minutes in the preheated oven, or until sweet potatoes are tender.

  • In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 3/4 cup margarine. Spread the topping over the baked casserole.

  • Return the casserole to the 400 degrees F (200 degrees C) oven and bake an additional 10 minutes.

Nutrition Facts

304.6 calories; protein 3.1g 6% DV; carbohydrates 33.5g 11% DV; fat 18.7g 29% DV; cholesterol 34mg 11% DV; sodium 185.1mg 7% DV. Full Nutrition

Reviews (292)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/17/2007
This dish is wonderful. I made a few changes though. I used fresh sweet potatoes chopped them into small pieces and boiled them until just tender. Then I left out the coconut completely and instead of using all white sugar I used half brown. After reading other reviews I also used 1 stick (1/2 cup) butter in the dish and 1 stick in the topping. It was just right no oozing! Read More
(72)

Most helpful critical review

Rating: 3 stars
01/04/2003
This recipe is very confusing. First it asked for cubed sweet potatoes either canned or fresh. Secondly it tells you to mash the sweet potatoes so you assume it means to cook them before mixing them with the other ingredients. Thirdly it tells you to cook the casserole until the potatoes are tender. Needs to be clarified. I cooked the potatoes first then mashed them. I also had to add some time to the cooking add at least 20 minutes to the cooking time. Read More
(119)
336 Ratings
  • 5 star values: 270
  • 4 star values: 41
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 6
Rating: 3 stars
01/03/2003
This recipe is very confusing. First it asked for cubed sweet potatoes either canned or fresh. Secondly it tells you to mash the sweet potatoes so you assume it means to cook them before mixing them with the other ingredients. Thirdly it tells you to cook the casserole until the potatoes are tender. Needs to be clarified. I cooked the potatoes first then mashed them. I also had to add some time to the cooking add at least 20 minutes to the cooking time. Read More
(119)
Rating: 5 stars
11/17/2007
This dish is wonderful. I made a few changes though. I used fresh sweet potatoes chopped them into small pieces and boiled them until just tender. Then I left out the coconut completely and instead of using all white sugar I used half brown. After reading other reviews I also used 1 stick (1/2 cup) butter in the dish and 1 stick in the topping. It was just right no oozing! Read More
(72)
Rating: 5 stars
10/30/2003
Diana VERY good! Every1 RAVED! I think this calls for way to much melted butter next time I'll only melt 2 sticks butter for the whole thing. I also used 3/4 cup crushed corn flakes in the potatoe mixture for a total of 1 1/2 cups crushed flakes. I used a 29 oz. can cut up sweet potatoes witch mashes to approximatly 2 cups. Next time I'll try only 1/2 cup sugar if not any as I felt this didn't need sugar. GR8 recipe! THANKS! Read More
(61)
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Rating: 5 stars
01/26/2006
Even tho I had to make a few changes this is still a 5 start recipe. I looked at other reviews before making it and follow some advice. I only used 1 Cup white sugar 1/2 cup margarine in both places It turned out great. I made it for my hubbys employee Thanks Giving work lunch and none came home with him. I also used canned yams for I already had them. That was the main reason I cut back on sugar for it has sugar in them. If I would of use Fresh sweet potatoe I would of needed the extra sugar I'm sure. I did drain all juices off my canned yam before using them. Would make again for sure and thank you for sharing your recipe hun 0( _ )0 Tonya Read More
(34)
Rating: 5 stars
11/30/2005
OMG! These were the best sweet papas I've ever had. The only thing I did different was use about half the white sugar and increased the brown sugar to about 1/2 - 3/4 cup jam packed. Oh and also I mixed in some mini marshmellows into the potatoes. Simply wonderful! Read More
(28)
Rating: 5 stars
11/18/2007
I've been making this recipe for about 3 years now and whenever I go anywhere I'm always asked to bring this dish specifically. I can't even remember how many times I've forwarded this recipe on. I make just as directed and it comes out great every time. The only thing that I found over the years is that if I make it one day ahead and let it cool overnight then warm it up in the oven on the day of it's consistency is perfect!! Thanks to Charline for sharing this wonderful scrumptious delight! Read More
(23)
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Rating: 5 stars
11/12/2003
Wonderful!I used canned sweet potatoes in syrup and cut the sugar in half! Thanks for sharing the recipe! Read More
(23)
Rating: 5 stars
01/03/2003
Excellent recipe and this is now going to be a holiday standard. I like things sweet but I cut the sugar in half and only used 1 stick of butter for the casserole and 1/2 stick for the topping. Came out beautifully and ooey gooey!! Read More
(17)
Rating: 2 stars
10/17/2003
I didn't really care too much for this dish. I thought it was too sweet. I think if I ever made this again I'd not use as much sugar. Read More
(14)