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Sweet Potato Casserole with Pineapple and Marshmallows

Sweet potatoes are cooked to perfection and blended together with brown sugar, butter, vanilla, evaporated milk, a splash of pineapple juice and then baked with pineapple rings and a blanket of marshmallows for a knockout Thanksgiving side dish.
Course Sides
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 people

Ingredients

  • 3 pounds sweet potatoes peeled and cubed
  • 2 eggs, beaten
  • 1 can evaporated milk (4.5 ounces) or 5 oz can (whatever you can find)
  • 1/2 cup brown sugar
  • 5 tbsp. melted butter
  • 1 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • 1 can pineapple rings (slices) optional
  • 1/4 cup reserved pineapple juice from canned pineapple rings
  • large marshamallows
  • Maraschino cherries optional

Instructions

  1. Preheat oven to 350 degrees. Butter a 2-quart casserole and set aside.
  2. Add potatoes to a large pot of salted water. Bring to a boil over high heat and reduce heat and simmer until potatoes are tender, cooking about 15-20 minutes. Drain potatoes and mash in a large bowl. I use a handheld potato masher but you can use an electric beater, just don't over-mash or the potatoes will become gummy. You want to keep some texture.

  3. Add evaporated milk, melted butter brown sugar, beaten eggs, vanilla, cinnamon, 1/4 cup pineapple juice, and salt and pepper to taste. Pour into baking dish.
  4. If using pineapple slices, arrange 6-8 pineapple (depending upon the size of your baking dish) and then cover the top with marshmallows).

  5. Bake for 25 minutes until marshmallows are golden brown. Check the dish during the last few minutes of baking to make sure the marshmallows don't burn. Let stand for five minutes before serving.