• 4 (1 lb) cans sweet potatoes
  • 1 cup sugar
  • 1/4 cup butter
  • 1 tbsp milk
  • 1 tbsp vanilla**
  • 1/2 cup chopped pecans
  • marshmallows

**The recipe actually calls for 1/4 cup of bourbon. But, because I don’t drink alcohol, I choose to substitute for vanilla. My mom loves the bourbon taste and recommends using that if you are so inclined.

Step One:

Preheat your oven to 350 degrees F (180 C).

Step Two:

Heat sweet potatoes in juice on high on the stove for approximately 10-15 minutes.

Step Three:

Drain liquid and mash the potatoes (I personally like to use a hand mixture to mash, but a hand held device is always an option).

Step Four:

Add in sugar, butter, vanilla (or whiskey) and enough milk to mimic the consistency of mashed potatoes.

Step Five:

Transfer to a buttered casserole dish and sprinkle pecans on top.

Step Six:

Heat in the oven at 350 degrees F (180 C) until bubbling.

Step Seven:

Once bubbling, remove from oven, cover with marshmallows, and put back in the oven until the marshmallows are lightly browned.

Once cooking is complete, let cool and serve!

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