This recipe was given to SAVEUR’s assistant test kitchen director, Ben Mims, by his aunt Barbara Jane Busick, a home cook in Brandon, Mississippi.

Sweet Potato Casserole Sweet Potato Casserole
Our take on the iconic marshmallow-topped holiday concoction.
Yield: serves 8-10


  • 4 lb. sweet potatoes
  • 12 cup cup evaporated milk
  • 12 cup sugar
  • 6 tbsp. unsalted butter, melted
  • 2 tsp. vanilla extract
  • 12 tsp. kosher salt
  • 12 tsp. ground allspice
  • 2 eggs, beaten
  • 34 cup roasted salted cashews
  • 12 cup light brown sugar
  • 3 tbsp. flour
  • 2 cups mini marshmallows


  1. Heat oven to 400°. Place sweet potatoes on a parchment paper–lined baking sheet; bake until soft, about 1 1⁄2 hours. Let cool.
  2. Reduce oven temperature to 350°. Peel potatoes; pass them through a food mill into a bowl. Whisk in evaporated milk, sugar, 4 tbsp. of the butter, vanilla extract, salt, allspice, and eggs. Transfer to a 2-qt. oval baking dish.
  3. In a food processor, pulse together cashews, brown sugar, flour, and remaining 2 tbsp. of butter until coarsely ground. Crumble cashew mixture over half of casserole; top other half with marshmallows. Bake until marshmallows are golden brown, about 30 minutes.