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Sweet Potato & Carrot Casserole made with Bruce's Yams and Glory Foods Honey Carrots in a white casserole dish topped with marshmallows and pecans

Easy Sweet Potato Carrot Casserole

Author Beautiful Eats & Things


For the casserole:

  • 2 (29 oz) cans Bruce’s Yams, drained
  • 1 (15 oz) can Glory Foods Carrots drained
  • 1/3 cup milk
  • 1 cup brown sugar
  • 1 egg
  • 3 tbsp butter melted
  • 2 tsp vanilla extract

For the topping:

  • 1 and ½ cup mini marshmallows
  • ¼ cup brown sugar
  • ½ cup chopped pecans


  1. Preheat oven to 375 degrees F. In a large bowl, mash the sweet potatoes and carrots. Stir in melted butter, milk, brown sugar, vanilla extract and egg. Stir until combined well.
  2. Pour sweet potato mixture into a 9 x 13” baking dish and top with marshmallows, ¼ cup brown sugar, and pecans.
  3. Bake uncovered for 30-35 minutes until topping is golden brown. Let casserole cool for at least 10-15 minutes before serving. This is important as the casserole will set-up as it cools.
  4. Enjoy!