Authentically Rue

Sweet Potato Casserole

Ingredients for Sweet Potato Casserole

Sweet Potato Casserole


4 (1 lb) cans sweet potatoes

1 cup sugar

1/4 cup butter

1 tbsp milk

1 tbsp vanilla**

1/2 cup chopped pecans


**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.

Laura opening can of sweet potatoes
Stirring sweet potatoes in pot

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).

Pouring sweet potatoes into bowl
mashing sweet potatoes with hand mixer

Step Four:

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

Laura adding milk to sweet potatoes

Add Milk

Adding vanilla to sweet potatoes

Add Vanilla (or whiskey)

adding sugar and blending sweet potatoes

add sugar

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.

Laura pulling sweet potato casserole out of the oven

Once cooking is complete, let cool and serve!

cooked sweet potato casserole
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