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Sweet Potato Casserole with Summerhill Goat Milk

Sweeten up your Thanksgiving dinner table with a golden-brown marshmallow-covered sweet potato casserole, made with Summerhill Goat Milk and glazed pecans for extra richness and flavor!


  • 2.5 lbs sweet potatoes, cooked, peeled, and mashed
  • 1/4 cup melted butter
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 eggs beaten
  • 1/2 cup Summerhill Goat Milk
  • 2 cups mini marshmallows
  • 1.5 cups glazed pecans

How to Make It

-Preheat oven to 350 degrees and grease a 9×13 baking dish with cooking spray.

-Peel, dice, and boil your sweet potatoes until soft.

-Pour in a large mixing bowl and mix together with your butter, sugars, eggs, and milk.

-Spread the mixture evenly into your prepared baking dish.

-Sprinkle with your pecans and your marshmallows. Make sure they are spread evenly over the dish.

-Bake at 350 degrees for about 25-30 minutes. Just until the marshmallows are golden brown.

-Serve and ENJOY!

Goat Milk vs. Cow Milk

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