Every Thanksgiving and Christmas my sister makes PaPaw Mac’s Sweet Potato Casserole. It is one of those traditions that I hope will continue for many years to come. This year, I decided to share the tradition with my husband’s side of the family and bring it to their house too. The hunt for the recipe was a little stressful, but with the help of my mom, I located it written down inside the front cover of the 1982 Southern Living Annual Recipe book she had just passed down to me. Now, I am going to share the recipe on my blog for everyone to enjoy!
So, try it and remember to cherish the moments and the memories with loved ones this season and many seasons to come.
- 2 cups mashed sweet potatoes (4 large or 8 small potatoes)
- 2 eggs
- ¼ teaspoon salt
- ¾ cup milk
- ½ stick melted butter
- 1 cup of sugar
- 1 tablespoon vanilla
- 1 tablespoon cinnamon
- 1 teaspoon allspice
- 3 cups mini marshmallows
- Clean, puncture with a knife several times, and bake 4-8 sweet potatoes in a 350-degree oven (in the peeling) for 1 hour. Or until fork tender.
- Once out of the oven, allow them to cool to room temperature for easier handling.
- Once cooled they will easily peel. Place the peeled potato in a bowl and mash them up with a fork or masher.
- Measure out 2 cups of sweet potato into a larger mixing bowl.
- Add the 2 eggs, ¼ teaspoon salt, ¾ cup milk, ½ stick melted butter, 1 cup of sugar, 1 tablespoon vanilla, 1 tablespoon cinnamon, and 1 teaspoon allspice.
- Using an electric mixer, mix until smooth.
- Pour the mixture into a 9 x 13 baking dish that you have sprayed with cooking spray.
- Spread the mixture out to cover the entire bottom.
- Bake in a 350-degree oven for 1 hour.
- Remove from oven and spread the 3 cups of mini marshmallows on top.
- Return to the oven and low broil until the marshmallows are golden brown. Watch closely so they do not burn.