Looking for the ultimate Southern-style sweet potato casserole with a marshmallow topping? This recipe has been a holiday staple in my family for generations, straight from my mom's kitchen. Creamy, buttery sweet potatoes are blended with warm spices and just the right amount of sweetness, then topped with a layer of toasted marshmallows for that perfect gooey finish. Whether you're bringing nostalgia to your table or introducing a new favorite to your family, my mom's classic recipe is the perfect blend of comfort and tradition.
If you’re lucky enough to know my mom, Linette, you know about her sweet potatoes. Over the years, they’ve practically become a cherished family heirloom!
Every Thanksgiving and Christmas, friends and family beg her to make her Southern Style Sweet Potatoes topped with pecans, brown sugar, and marshmallows. They are irresistible! We’re so happy to share a little piece of our family with yours through this recipe: My Mom’s Southern Sweet Potatoes
What ingredients are necessary for making Southern Sweet Potatoes?
Please refer to the recipe card for precise measurements.
- sweet potatoes
- sugar
- salt
- eggs
- butter
- milk (or evaporated milk)
- vanilla
- cinnamon
- brown sugar
- pecans
- flour
- butter
- cinnamon
- marshmallows
Is there any equipment necessary for making Southern Sweet Potatoes?
- I recommend an electric mixer or a stand mixer for whipping the potatoes. (You can mash them by hand, but they are so much fluffier with a great mixer!)
- A nice 13x9 casserole dish
How to Prepare Southern Sweet Potatoes:
Please refer to the recipe card for precise measurements.
Preheat oven to 350°.
Combine all ingredients listed for the potatoes and pour into a greased 9x13 dish and lightly sprinkle cinnamon on top.
In a separate bowl, combine all listed ingredients for the topping (with the exception of the marshmallows) and crumble mixture all over the top of the sweet potatoes.
Bake for 35 minutes, then top with marshmallows and bake until lightly brown.
Storage:
Sweet Potatoes can be stored in the fridge in an airtight container or plastic bag for 3 - 5 days. They make incredible leftovers!
If you enjoyed this recipe or are looking for more side dishes to complete your Thanksgiving spread, you may also like these others from the blog:
- Sausage Stuffed Mushrooms
- Classic Deviled Eggs
- Classic Green Bean Casserole
- 3 Cheese Baked Mac & Cheese
- Fluffy Dinner Rolls with Honey and Rosemary
- Cheesy Sweet Corn Casserole
- Cornbread Stuffing with Fresh Cranberries, Sausage, and Pistachios
Save the recipes for ALL of these Thanksgiving staples as part of my Just the Sides E-Book for November! Just CLICK HERE to subscribe to A Toasted Crumb for your FREE download of the book!
I hope you loved My Mom's Southern Sweet Potatoes recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!
My Mom's Southern Sweet Potatoes
Ingredients
Potatoes
- 3 cups cooked sweet potatoes, mashed
- 1 cup sugar
- ½ teaspoon salt
- 2 eggs beaten
- 4 tablespoon butter
- ½ cup milk (or 1 can of evaporated milk)
- ½ teaspoon vanilla
- cinnamon, to taste
Topping
- 1 cup brown sugar
- 1 cup pecans chopped
- ⅓ cup flour
- 3 tablespoon butter
- cinnamon, to taste
- 2 cups marshmallows
Instructions
- Preheat oven to 350°.
- Combine all ingredients listed for the potatoes and pour into a greased 9x13 dish and lightly sprinkle cinnamon on top.
- In a separate bowl, combine all listed ingredients for the topping (with the exception of the marshmallows) and crumble mixture all over the top of the sweet potatoes.
- Bake for 35 minutes, then top with marshmallows and bake until lightly brown.
