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Sweet Potato Casserole

Sweet Potato Casserole


2 lbs. sweet potatoes
1/4 cup brown sugar
1/4 cup margarine or butter
1 cup (8 oz. can) crushed pineapple


1 tbsp. brown sugar
1 tbsp. margarine or butter
1 tsp. water
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 cups minature marshmallows
1/4 cup chopped pecans


1. Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in microwave oven at least 1" apart. Microwave at High (100%) until fork tender, 8 to 10 minutes. Cover and let stand 5 minutes.

2.Peel and slice sweet potatoes. Add 1/4 cup brown sugar and 1/4 cup margarine. Mash until no lumps remain. Mix in pineapple. Microwave at high (100%) for 2 minutes. Stir and set aside.

3. Place 1 Tbsp. brown sugar, 1 tbsp. margarine, 1 tsp. water, cinnamon, and nutmeg in small microwavable bowl. Microwave at High (100%) until margarine is melted, 1 to 1 1/2 minutes. Add marshmallows, toss to coat. Top sweet potato mixture with marshmallows. Microwave at High (100%) until marshmallows are melted and potatoes heated through, 2 to 4 minutes. Sprinkle with pecans.

Makes 4 to 6 servings

Sweet Potato Casserole
Recipe Notes
Sweet Potato Casserole
October 26, 2018

This recipe is another family favorite from my mom. It is a great recipe when making a big meal because it can be prepared ahead of time and then heated in the microwave, leaving more room in the oven for other dishes. The recipe is written for the microwave oven, but can also be made without the microwave. I generally do a combination of both, steaming the sweet potatoes rather than microwaving.

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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon