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Sweet potato casserole with marshmallows.

Sweet Potato Casserole with Marshmallows

Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
This sweet potato casserole with marshmallows is a Thanksgiving side dish made with mashed sweet potatoes topped with brown sugar streusel and gooey mini marshmallows.

Equipment

Ingredients

Brown Sugar Topping

  • ½ cup light brown sugar
  • ⅓ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ cup salted butter , softened
  • ½ cup chopped pecans

Casserole

  • 5 prebaked sweet potatoes *see notes
  • ½ cup granulated sugar
  • 2 large eggs
  • ¼ cup unsalted butter , slightly melted
  • ⅓ cup evaporated milk (can use milk or cream)
  • 1 teaspoon vanilla extract
  • ½ teaspoon Kosher salt
  • 1 ½ cups mini marshmallows

Instructions

  • Preheat the oven to 325°F. 

Brown Sugar Topping

  • In a medium bowl, mix together 1/2 cup brown sugar, 1/3 cup flour, 1 teaspoon cinnamon, and 1/4 cup butter with a fork or pastry cutter. You may need to use your hands to create the crumble. Stir in 1/2 cup pecans.

Casserole

  • Scoop flesh from 5 pre-baked potatoes into a large bowl and mash with a potato masher. It should be about 3 cups.
  • Stir in 1/2 cup sugar, 2 eggs, 1/4 cup butter, 1/3 cup milk, 1 teaspoon vanilla, and 1/2 teaspoon salt until smooth. Spread evenly in a 9x13-inch baking dish (or an 11x8-inch baking dish for a thicker casserole). Sprinkle the topping evenly over the sweet potatoes. 
  • Bake 25 to 30 minutes, or until the topping is lightly browned and caramelized. Sprinkle 1 1/2 cups mini marshmallows over the top and broil 2 minutes, or until golden brown and gooey. 

Notes

Bake Sweet Potatoes: Follow these easy instructions to bake your sweet potatoes.
  1. Preheat oven to 400°F.
  2. Place sweet potatoes on a baking sheet and pierce with a fork. You can wrap them with foil if you prefer.
  3. Bake for 45 to 60 minutes, or until fork tender.
Make-ahead: This recipe can be made 1 to 2 days in advance. Simply pour the sweet potato mixture into your pan and cover tightly and store in the refrigerator. You can make and store the topping separately. Wait to add the topping until ready to bake.
Storage: Store leftovers in an airtight container up in the refrigerator up to 5 days.
 

Nutrition

Calories: 282kcal, Carbohydrates: 40g, Protein: 4g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 53mg, Sodium: 202mg, Potassium: 388mg, Fiber: 3g, Sugar: 22g, Vitamin A: 13661IU, Vitamin C: 2mg, Calcium: 67mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

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