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Sweet Potato Casserole Recipe

This recipe comes from an elegant 91 year old lady who hosted a magnificent family Thanksgiving dinner in St. Louis for over 50 years.  You’ll see the southern influence in the ingredients!  She, in fact, referred to them as drunken sweet potatoes.  This recipe serves 6 to 8.  Double all ingredients to serve 12 to 16, and bake 1 hour.


  • 3 – 4 pounds sweet potatoes, boiled in skins and drained
  • 1/2  cup butter
  • 1/4 cup milk
  • Salt and pepper to taste

Syrup Filling Ingredients:

  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1 egg, beaten
  • 3 ounces bourbon
  • Half bag of marshmallows

Recipe Directions:

  1. Peel and mash the sweet potatoes, add butter, milk and blend.
  2. Spread in a buttered 2 quart casserole.
  3. Scoop out a one inch hollow in the center leaving a 1-inch rim around the edge.

Syrup Filling Directions:

  1. In the top of a double boiler stir and cook syrup ingredients until it thickens.
  2. Pour syrup into the center of the sweet potatoes to form a lake.
  3. Place marshmallows all around the outer rim.
  4. Bake at 350 degrees for 45 minutes.

Or, prepare this recipe a day ahead, cover and refrigerate. Bake when ready 55 minutes.