Sweet Potato Casserole with Marshmallows Recipe

Sweet potato casserole with marshmallows baked and ready to serve.

5 from 28 votes

Sweet Potato Casserole with Marshmallows Recipe

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

Prep Time5

Cook Time1

Total Time1 5

Course: Side Dish

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

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 9x13" 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!

Video

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.

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