Tomorrow is Thanksgiving and in honor of this scrumptious holiday I’m going to share a sweet side dish with you. No, it’s not a dessert, but it could probably pass as one! Sweet potatoes are my all time favorite Thanksgiving food. As a child I could never figure out how a vegetable could taste so amazingly sweet and delicious. I’ve tried many sweet potato recipes and none have yet to beat my Mom’s family recipe. However, I had to add one key ingredient to her recipe that she does not use, marshmallows. Kudos to my dad for introducing me to sweet potatoes with toasted marshmallows! Imagine warm, brown sugar toasted pecans, walnuts and gooey marshmallows atop a bed of mashed sweet potatoes. Or better yet, don’t imagine it try it! This recipe is easy and if you are a planner it can be prepared the night before and baked the next day. So if you need a last minute recipe for your Turkey Day Dinner tomorrow this one is sure to be a crowd pleaser. Don’t forget to save paper and use this printer friendly version of the recipe.

If you love pumpkin but are bored with pumpkin pie each and every year, check out my very first post, Pumpkin Cupcakes, for an easy to serve Thanksgiving dessert. Are you in dire need of more tasty last minute Thanksgiving Day recipes? Don’t panic! Feel free to hit me up for ideas via email. I would love to help!

• 2.5 lbs of sweet potatoes
• 1/3 cup milk
• 1/2 cup margarine or butter softened
• 1 teaspoon vanilla
• 2 eggs beaten

• 3/4 cup brown sugar
• 1/2 cup flour
• 1/3 cup margarine or butter melted
• 1/2 cup chopped walnuts
• 1/2 cup chopped pecans
• 1 cup mini marshmallows

01. Begin by heating a large pan of water.

02. While water is heating to a boil, clean, skin and chop sweet potatoes into medium sized pieces.

03. Preheat oven to 350°.

04. Once water is boiling carefully place chopped potatoes into the pan with a large spoon and boil for 10 minutes or until sweet potatoes are tender.

05. Drain the water from the sweet potatoes and add the milk, margarine or butter, beaten eggs, and vanilla. Mash mixture with a potato masher until smooth.

06. Scrape sweet potato mixture into a casserole dish and bake uncovered for 25 minutes.

07. While the sweet potato mixture is baking, prepare the topping by mixing the brown sugar, flour, melted margarine or butter, walnuts and pecans. Set the mini marshmallows aside for later.

08. After 25 minutes remove the casserole dish from the oven and sprinkle the topping over the entire sweet potato mixture. Bake uncovered for 20 minutes.

09. After 20 minutes, remove from the oven and sprinkle the mini marshmallows over the top. Bake uncovered for 5 minutes or until the marshmallows are puffy and slightly golden.

10. Enjoy and have a wonderful Turkey Day everyone!

Kayla Bill is a designer & foodie who finds cooking & baking very therapeutic. She bakes, cooks, photographs, and develops recipes for the fab foodie column.
  1. Andrea says:

    Oh my god, I’m dying! This is going to have to be a must for the family festivities tomorrow!

  2. Noor says:

    Oh man this looks amazing. This is such a Southern recipe and my family always makes it. I am from TN and my husband is from Saudi (where we live now) and I made it for his family and they thought it was odd that we ate this sweet dish as a side for dinner and wanted to keep thinking it was dessert, they really did not care for it although I still think they are nuts.

    • Kayla says:

      Noor, they are nuts! Sweet Potatoes are the best! Since it’s like a dessert, but really a side dish, it’s a like getting to eat dessert first. Can’t beat that!

  3. Erika says:

    May I ask what font that is you used for the “Sweet potato bake” next to the image?

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