Sweet Potato Casserole with Marshmallows

Sweet Potato Casserole with Marshmallows Ingredients

• Sweet potatoes (4 cups, cubed): Creates the creamy base of the casserole with their naturally sweet flavor. Fresh sweet potatoes provide the best texture.
• Sugar (½ cup): Sweetens the filling without overpowering the natural flavor of the sweet potatoes.
• Eggs (2, beaten): Binds the casserole together and help create a smooth, fluffy texture.
• Salt (½ teaspoon): Balances the sweetness and enhances all of the flavors.
• Butter (4 tablespoons, softened): Adds richness and makes the filling extra creamy.
• Milk (½ cup): Smooths the mashed sweet potatoes into a creamy consistency. Whole milk works especially well.
• Vanilla extract (½ teaspoon): Adds warm flavor that pairs perfectly with the sweet potatoes.
• Brown sugar (½ cup): Sweetens the streusel topping while adding a rich caramel flavor.
• All-purpose flour (½ cup): Gives the streusel structure so it bakes into a crumbly topping.
• Butter (3 tablespoons, softened): Binds the streusel ingredients together for a buttery crumble.
• Chopped pecans (½ cup): Adds crunch and nutty flavor that balances the soft filling and marshmallows.
• Mini marshmallows (2 to 3 cups): Creates the classic golden topping that makes this casserole a holiday favorite.

How to Make Sweet Potatoes with Marshmallows

PREP. Preheat your oven to 325°F and grease the 9×13-inch baking dish.

COOK & MASH. In a medium pot, cover the cubed sweet potatoes in water. Boil and cook over medium-high heat until tender. Once they are cooked, drain and mash with a potato masher.

MIX. In a large bowl, mix together the mashed sweet potatoes, sugar, eggs, salt, butter, milk, and vanilla extract, until smooth. Use a hand mixer or a stand mixer. Pour into a greased baking dish.

PECAN STREUSEL TOPPING. Mix the light brown sugar and flour in a medium bowl. Cut in the butter until the mixture is coarse. Stir in pecans, and sprinkle pecan topping over your sweet potato mixture.

BAKE. Bake in the oven for about 20 minutes. Then, take it out of the oven and sprinkle on the marshmallows and bake for an additional 10-15 minutes (or until lightly brown).

Note: You can always leave off the streusel and just do the marshmallows – still tasty!

Kristyn’s Recipe Tips

• Mash the sweet potatoes while they’re still warm for the smoothest filling.
• Toast the marshmallows just until golden since they brown quickly during the last few minutes of baking.
• Chop the pecans into small, even pieces so the streusel spreads evenly over the casserole.
• Let the casserole rest for 5 to 10 minutes before serving so it sets up slightly.

5 from 28 votes

Sweet Potato Casserole with Marshmallows Recipe

By: Kristyn Merkley

Sweet Potato Casserole with Marshmallows is creamy, easy to make, topped with buttery pecan streusel, and perfect for holidays.

Servings: 12

Prep: 5 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 5 minutes mins

Video

Ingredients 

1x2x3x

• ▢ 4 cups cubed sweet potatoes
• ▢ ½ cup sugar
• ▢ 2 eggs beaten
• ▢ ½ teaspoon salt
• ▢ 4 tablespoons butter softened
• ▢ ½ cup milk
• ▢ ½ teaspoon vanilla extract
• ▢ ½ cup brown sugar
• ▢ ½ cup all-purpose flour
• ▢ 3 tablespoons butter softened
• ▢ ½ cup chopped pecans
• ▢ 2-3 cups mini marshmallows

Instructions 

• Preheat oven to 325°F.
• In a medium pot, cover sweet potatoes in water and cook over medium-high heat until tender; drain and mash.
• In a large bowl, mix together the mashed potatoes, sugar, eggs, salt, butter, milk, and vanilla extract, until smooth. Pour in a greased 9×13" baking dish.
• Mix the brown sugar and flour in a medium bowl and cut in the butter until the mixture is coarse. Stir in pecans, and sprinkle mixture over your sweet potato mixture.
• Bake for 20 minutes. Sprinkle on marshmallows and bake an additional 10-15 minutes (or until lightly brown).ENJOY!

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Notes

Recipe Tips.

• Mash the sweet potatoes while they’re still warm for the smoothest filling.
• Toast the marshmallows just until golden since they brown quickly during the last few minutes of baking.
• Chop the pecans into small, even pieces so the streusel spreads evenly over the casserole.
• Let the casserole rest for 5 to 10 minutes before serving so it sets up slightly.

Make ahead of time. This can be made a couple days in advance. Make the sweet potato filling, and smooth it into your casserole dish. Place a piece of plastic wrap directly on top of the potato mixture, then cover the dish with foil. Prepare the streusel topping and marshmallows, and put them in separate bags or containers. Keep the casserole covered in the fridge for 1-2 days and when ready, sprinkle with topping and bake as directed. 

Store. Store any leftover casserole in the fridge in airtight containers. Reheat in the oven or microwave. 

Freeze. To freeze sweet potato casserole, complete steps 1-4. Do not add the marshmallows. Place a piece of plastic wrap directly onto the sweet potato mixture. Wrap the entire pan with plastic wrap, and again with aluminum foil. Label and keep in the freezer for 3-4 months. Thaw in the fridge overnight. Remove all the foil and plastic. Bake as directed in step 5.

Nutrition

Calories: 259kcal, Carbohydrates: 38g, Protein: 3g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 46mg, Sodium: 205mg, Potassium: 209mg, Fiber: 2g, Sugar: 25g, Vitamin A: 6553IU, Vitamin C: 1mg, Calcium: 42mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was first published October, 2019.