Best Sweet Potato Casserole with Marshmallows
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5
Best Sweet Potato Casserole with Marshmallows
Description
The Best Sweet Potato Casserole recipe starts by cooking sweet potatoes either by microwaving whole or boiling peeled chunks until tender, then mashing them smooth. The mashed potatoes are combined with melted butter, half-and-half (or milk substitute), brown sugar, cinnamon, nutmeg, eggs, vanilla, and salt, forming a rich, lightly spiced base. This mixture is spread into a greased baking dish.
The topping consists of oat flour, brown sugar, cinnamon, salt, melted butter, and chopped pecans, creating a crumbly texture that contrasts the creamy base. This is sprinkled evenly before adding miniature marshmallows over the top, which toast in the oven during baking to golden and soften, providing a sweet, sticky crust. Alternatively, a toasted meringue made from egg whites, cream of tartar, and powdered sugar can be used for a lighter finish.
This casserole pairs well as a holiday side dish or comfort food, offering a balance of creamy, nutty, cinnamon-spiced sweet potato with sweet, melty marshmallows. The texture variation between the soft interior and crunchy topping adds interest to each bite.
Leftovers store well refrigerated for 3-4 days in an airtight container, and the dish can be frozen (without marshmallows or meringue) for up to 3 months. Thaw overnight and reheat covered gently before serving to maintain moisture. Using dairy-free butter or non-dairy milk substitutes is possible for those avoiding dairy. Oat flour can be replaced with all-purpose flour if gluten is not a concern.
Ingredients
For the Mashed Sweet Potato Base:
- 3 pounds sweet potato washed (about 3-4 large sweet potatoes
- 4 tablespoons butter melted (for making it dairy-free, use dairy-free butter or coconut oil, unsalted
- ⅓ cup half-and-half or whole milk which is full-fat. NOTE: To make it dairy-free, replace it with unsweetened soy milk or almond milk but you may have to reduce the amount of liquid slightly to not make your mashed sweet potato base watery. A full-fat liquid helps with a thick consistency and a richer flavor.
- ½ cup light brown sugar Use Brown Swerve for a low-carb or sugar-free dish!
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg optional
- 2 egg lightly beaten, large
- 1 teaspoon vanilla extract pure
- ½ teaspoon table salt
For the Topping:
- ½ cup light brown sugar or Brown Swerve to make it sugar-free or low-carb.
- ¾ cup oat flour , certified gluten-free. If you don't have oat flour you can make your own by grinding rolled oats in a food processor until obtaining a flour texture. NOTE: If you aren't a celiac, you may replace oat flour with ½ cup of all-purpose flour.
- ¾ teaspoon cinnamon
- Pinch table salt
- 6 tablespoons butter melted (you may use coconut oil if you prefer to make it dairy-free, unsalted
- 1 ¼ cups pecans for a nut-free casserole, use sunflower seeds instead, chopped
- 2 cups miniature marshmallows you may replace them with the toasted meringue topping below. Or for a low-carb/sugar-free version, use sugar-free marshmallows.
Alternative Topping (Toasted Meringue):
- 2 egg separated (yolks from whites
- ⅛ teaspoon cream of tartar
- ½ cup powdered sugar
Instructions
- COOK THE SWEET POTATOES: You can cook them either in the microwave or boil them.
- To Microwave: Prick the sweet potatoes all over with a fork and place them in a microwave-safe dish. Cook them on full power for about 8-12 minutes (depending on the microwave potency) or until they turn out soft. Then, peel them by gently scrubbing the peel with a pairing knife. Alternatively, cut them lengthwise and scoop all the flesh out of the peel using a spoon or cookie scoop. Just be careful to avoid burning your hands!
- To Boil: Peel them first, cut them into 1-inch chunks, and place them into a pot filled with cold water (never boiling water; otherwise they won't cook evenly). Bring to a boil and let cook for about 12-15 minutes or until soft. Drain!
- Meanwhile, preheat the oven to 375º F. Grease a 9x13-inch baking dish with cooking spray or butter.
- MASH: Using a potato masher, mash the sweet potatoes and stir in melted butter, half-and-half, brown sugar, spices, eggs, vanilla, and salt until creamy and smooth.
- Transfer the mixture to the prepared baking dish and smooth it out evenly using a rubber spatula.
- PREPARE THE PECAN TOPPING: In a medium bowl, combine the brown sugar, oat flour, cinnamon, salt, melted butter, and chopped pecans. Mix them well together with a fork or using your hands until combined. Sprinkle over the top of the mashed sweet potatoes.
- BAKE: Bake the sweet potato casserole until heated all the way through and the topping begins to brown, about 25-30 minutes. Remove it from the oven and sprinkle it with the marshmallows.
- BROIL THE MASHMALLOWS: Set the oven to broil, then place the baking dish about 6-8 inches away from the top broiler heating source. Let it broil just long enough for the marshmallows to toast on top without burning. TIP: Watch it carefully!
- Serve it right away and enjoy!
- OR TOP WITH THE TOASTED MERINGUE TOPPING INSTEAD: Alternatively, If you prefer a toasted meringue topping instead of a marshmallow topping, beat the egg whites with cream of tartar in the bowl of a mixer until foamy, about 1-2 minutes. Add powdered sugar and beat again until stiff, about 1-2 minutes. Increase heat to 400 degrees F. Remove the baked sweet potato casserole from the oven, spoon the meringue on top, and bake on the top rack of the oven for an additional 6-7 minutes or until the meringue is golden brown. Serve immediately!
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days to maintain freshness.
- Freeze unbaked or baked casserole without marshmallows or meringue topping in an airtight container for up to 3 months.
- Thaw frozen casserole overnight in the refrigerator before reheating.
- Reheat covered in the microwave just until warmed through to avoid drying out.
- For dairy-free options, substitute butter with dairy-free alternatives and milk with unsweetened plant milks, adjusting liquid amounts as needed.
- Oat flour can be homemade by grinding rolled oats or substituted with all-purpose flour if gluten is not a concern.
- The optional toasted meringue topping can replace marshmallows for a lighter finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 3241 kcal
% Daily Value*
| Calories | 324.1kcal | 16% |
| Carbohydrates | 46.5g | 16% |
| Protein | 5.4g | 11% |
| Fat | 19.2g | 30% |
| Saturated Fat | 7.1g | 36% |
| Polyunsaturated Fat | 3.3g | 19% |
| Monounsaturated Fat | 7.6g | 38% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 52.4mg | 17% |
| Sodium | 256.2mg | 11% |
| Potassium | 479.5mg | 10% |
| Fiber | 5.2g | 21% |
| Sugar | 5.4g | 11% |
| Vitamin A | 16440.2IU | 329% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 64.5mg | 6% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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