Marcy’s Sweet Potato Casserole
A beloved side dish that brings warmth to every gathering.
As fall flavors begin to take over our kitchens, there’s no better time to share this tried-and-true favorite from Pinnacle Country Club resident, Marcy McClendon on Clubhouse Drive. Her Sweet Potato Casserole is the perfect comfort food—sweet, buttery, and topped with a golden-brown streusel (and yes, mini marshmallows are welcome too!).
This classic Southern-style casserole strikes the perfect balance between savory and sweet, and it’s ideal for holidays, special dinners, or simply when you need a little something cozy from the oven. Best of all, it’s simple to prepare and full of heart.
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Marcy’s Sweet Potato Casserole
Ingredients:
For the sweet potato base:
- 5 cups cooked sweet potatoes, mashed (about 5–6 medium sweet potatoes)
- ½ cup granulated sugar
- 8 tablespoons butter, softened
- 1½ teaspoons vanilla extract
- ½ cup milk
- 2 eggs
For the streusel topping:
- 1 cup brown sugar, packed
- ½ cup all-purpose flour
- 1 cup chopped pecans
- 4 tablespoons butter, softened
- ½ cup mini marshmallows (optional, but encouraged!)
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Instructions:
- Preheat oven to 350°F.
- Peel sweet potatoes and cut into large cubes.
- Boil for 20–25 minutes, until tender. Drain well and mash.
- Combine mashed sweet potatoes with sugar, butter, vanilla, milk, and eggs. Spread the mixture evenly in a greased 9x13 baking dish.
- In a small bowl, mix together the brown sugar, flour, pecans, and butter to form the streusel topping.
- Sprinkle topping evenly over the sweet potato mixture. If using marshmallows, sprinkle them over the top as well.
- Bake for 25–35 minutes or until the topping is golden brown.
This recipe is a beautiful reflection of Marcy’s generous spirit and culinary touch. Whether served at Thanksgiving or on a random Tuesday night, it’s guaranteed to bring smiles to the table.