Sweet Potato Casserole

Sweet Potato Casserole

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These rich creamy potatoes are delicious whether topped with chopped pecans or marshmallows.

Sweet Potato Casserole

By Gloria Kobrin Published: February 21, 2014

  • Yield:

  • 18 Servings


  • 6 Pounds Sweet Potatoes
  • 3/4 cup + 6 tablespoons Dark Brown Sugar
  • 3/4 Cup Non-dairy Margarine melted
  • 1 Tablespoon Vanilla Extract*
  • 3 11 oz cans Mandarin Oranges drained
  • 1 Cup Chopped Pecans


  • Large Pot
  • 6 Quart Oven to Table Casserole


  1. Boil potatoes until very soft. Drain, cool slightly and peel. Place potatoes in large mixing bowl. Add 6 tablespoons margarine, 3/4 cup brown sugar, and vanilla to potatoes. Whip ingredients together well by hand or in electric mixer. Fold in oranges. Spoon mixture into casserole and smooth over the top.
  2. Preheat oven to: 375˚ F.
  3. Mix together remaining margarine and brown sugar. Scatter chopped pecans over the top of casserole. Dribble sugar and margarine mixture over nuts. Bake 45 minutes or until piping hot.
  4. * Cognac can be used in place of vanilla.
  5. Note: Marshmallows can be used instead of nuts and brown sugar. Decorate the top of casserole with them during the last 15 minutes of baking.

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