Mimi's Sweet Potato Casserole

By Leslie Stephens
October 23, 2015
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Author Notes: This recipe comes from my grandmother's, Evelyn Stephens née Kent (but Mimi to me), collection c. 1930s. I had the skip the pineapple. #sorryimnotsorry

Here are her notes, "A good vegetable chock full of vitamins... Adds color and distinct flavor to any meat course... poultry or ham especially."
Leslie Stephens

Serves: 5 to 6

  • 5 to 6 medium sweet potatoes
  • Salt
  • Dash of cinnamon
  • Chopped nutes (almonds or walnuts)
  • Butter for greasing
  • Mini marshmallows, to top
  1. Cook sweet potatoes in their jackets in a pot of boiling water until fork-tender. Drain and allow to cool for about 5 minutes for easy handling.
  2. Peal and mash well or whip lightly with a bater. Add salt and butter to taste. Add the chopped nuts and mix well.
  3. Lightly spoon the mixture into a buttered casserole and bake in moderately hot oven until well heated through. Remove from the oven and quickly top with miniature marshmallows for a decorative touch and return to the oven until marshmallows are delicately browned.

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