I know it’s the day after Thanksgiving, but I’m sharing one of the most requested and favorite Elder / Pfeiffer Thanksgiving dishes… Rollene’s sweet potato casserole.  At this point my grandmom Rollene must expect to make the casserole every year, and I can vouch that it’s Michael and I’s favorite part of the meal.  She’s been making the recipe so long she has it memorized, so when I asked for the recipe a few years ago, she had to figure out real measurements to pass along to me!

Rollene’s Sweet Potato Casserole



  • 6-8 medium sweet potatoes
  • 1 C sugar
  • 1 stick of butter
  • Dash of salt
  • 4-5 eggs, slightly beaten
  • Dash of vanilla
  • Lots of marshmallows

Start by cooking the sweet potatoes — you can either bake them or boil them.  If you bake them, heat your oven to 400 degrees, wrap the potatoes in tin foil and bake until tender, about 45 min.  If you boil them, use a large stock pot, and boil them for about 45 min.  Either way, once they’re done cooking and have cooled, peel & mash the sweet potatoes.

Add the sugar and butter to the potatoes and mix.  Then add the salt, eggs, vanilla, and mix well.  If the mixture is really thick, add a little milk.  Once the mixture looks good, pour into an 8×12 greased baking dish and bake at 350 degrees for 35 minutes.

After the 35 minutes, place marshmallows on top (be generous with the mallows), and bake until the tops are lightly browned.  Definitely keep an eye on the marshmallows — we’ve had a few burnt marshmallow incidents over the years, but they’re easily fixed.

This is a family recipe that I’m excited to carry on and make for years, so I hope you enjoy it too!

unnamed (5)

PS- You could top it with a mixture of marshmallows and pecans like Lauren did in their Boston Thanksgiving one year, but luckily my family wants to keep me alive and just sticks to marshmallows.

0 Thoughts on “Rollene’s Sweet Potato Casserole”

Leave a Reply