Mom’s Sweet Potato Casserole

6 12 2009

Another classic that just screams Thanksgiving for my family is my mom’s sweet potato casserole. I made it a little lighter by using products from Splenda, and wow, was it delicious!

Mom’s Sweet Potato Casserole


  • 7 large sweet potatoes
  • 3/4 cup of butter (used 1 tbsp. of smart balance)
  • 1 can evaporated milk
  • 3 eggs
  • 1/2 cup brown sugar (used 1/4 cup splenda br. sugar)
  • 1/2 cup gran sugar (used 1/4 cup splenda blend)
  • 1/2 tbsp. cinnamon
  • 1/2 tbsp. nutmeg
  • 1 tsp. ginger
  • 1 pinch ground cloves
  • 1 tsp. vanilla extract
  • 1 bag mini marshmallows


  1. Boil sweet potatoes until fork tender. Allow potatoes to cool.
  2. Peel sweet potatoes and place them in a large bowl. Mash using a hand or stand mixer.
  3. Cream butter, milk in with the potatoes. Add the sugars, eggs, spices and vanilla extract and mix until well blended.
  4. Bake at 425 in a 9×13 pan for 15 minutes, or until brown.
  5. Sprinkle mini marshmallows on top, turn on the broiler and bake with the oven door open until they brown.



One response

16 12 2009
Jessica {The Novice Chef}

So glad to see you used Splenda and it worked out well! I hope to try it that way for Christmas!

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