Sweet Potato Casserole

Gary has always loved sweet potatoes with melted marshmallows, so this recipe is always included on our Thanksgiving menu.  It’s simple to make and delicious.


1 40-oz. Can Yams or Sweet Potatoes

½ Cup Brown Sugar

¼ Tsp. Salt

1 Tsp. Cinnamon

1 Egg, Beaten

½ Cup Coconut Milk


4 Tbsp. Butter

¼ Cup Brown Sugar, ¼ Cup Flaked Coconut & ¼ Cup Pecans, Chopped

1 16-oz. Bag Miniature Marshmallows


In a large bowl, mash the yams or sweet potatoes and add the brown sugar, salt, cinnamon, egg and coconut milk.  Mix well.  Meanwhile, in a small saucepan over medium heat, combine the butter, brown sugar, coconut and pecans, and cook for approx. 2 minutes.  Place ½ of the sweet potato mixture into a buttered baking dish.  Top with a layer of marshmallows (1/2 bag), then the remaining mixture.  Bake for 30 minutes in a preheated 350 degree oven.  Remove the casserole from the oven and cover with the brown sugar mixture.  Top with the remaining marshmallows.  Bake for another 10 minutes, or until the marshmallows are lightly browned.  Serve warm.



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