Classic Marshmallow Sweet Potato Casserole
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4.9
24 reviews
Excellent
Classic Marshmallow Sweet Potato Casserole
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🍠🙌🧡 Tender and creamy sweet potatoes, the subtle crunch of a buttery pecan crumble, and gooey marshmallows make this comfort food side dish an automatic family FAVORITE! It'll be on repeat for your Thanksgiving, Christmas, and holiday celebrations every year!
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Ingredients
Sweet Potato Filling
- 4 pounds Raw Sweet Potatoes peeled, diced into large chunks, and boiled
- 2 large eggs
- ¼ cup unsalted butter softened
- ½ cup milk* (See Notes)
- ½ cup light brown sugar packed
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt or to taste
- ¼ teaspoon ground nutmeg optional
- ¼ teaspoon cinnamon optional
Topping
- 5 tablespoons unsalted butter melted
- ⅔ cup light brown sugar packed
- ½ cup all-purpose flour
- ¼ teaspoon salt or to taste
- 1 cup pecan halves
- 2 ½ to 3 cups mini marshmallows or as needed
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Instructions
Sweet Potato Filling:
- To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender; about 20 minutes. Drain well and transfer to a large bowl.
- Preheat oven to 350F and spray a 3 to 4-quart baking or casserole dish or a 9×13-inch baking pan with cooking spray; set aside.
- To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy. Alternatively, if you prefer a coarser texture that's more chunky, you can use a potato masher.
- Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
Topping:
- To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
- Add the brown sugar, flour, salt, and gently toss with a fork (or your fingers) until moist crumbs form.** (See Notes for Tips)
- Add the pecans and gently toss to incorporate.
- Evenly turn topping out over filling.
- If making ahead of time - stop now. Cover tightly with foil, and refrigerate for up to 24 hours. If you've made it ahead, allow the sweet potato casserole to sit out at room temp for 30 to 60 minutes. Don't put it straight into the oven from the fridge because the baking time will be altered.
- Bake the sweet potato casserole for about 40 to 45 minutes; start checking at 30 minutes. Bake until top is lightly golden browned, set on the edges, and mostly set in the center. Tip - Place baking dish on a sheet pan to catch any accidental overflow to save on cleanup later.
- Remove the casserole from the oven, evenly sprinkle with the marshmallows, and bake for 5 minutes more, or until the marshmallows are lightly golden browned. Tip -Keep a very watchful eye on the marshmallows since they are prone to burning. Set a timer so you don't accidentally forget about it.
- Serve immediately. Extra will keep airtight for up to 1 week in the fridge and up to 4 months in the freezer.***(See Notes)
Notes
- *I’ve made sweet potato casserole with 2% and whole milk. I think half-and-half would also be fine. Cream may be a bit decadent but is fine. I’ve also used unsweetened cashew milk, and I’m sure soy or oat milk would also work, although I haven’t personally tested the final two.
- **Make sure that you’re fluffing the mixture with a fork, and not stirring it. If you stir it, you’ll create more of a paste but we are look for crumbles which is why fluffing is important. Use a light hand and don’t overmix it. The crumbles will range in size from marbles to very fine dust and crumbs.
- ***Reheating options - First, let the casserole sit at room temp for at least 15 to 30 minutes if you can plan ahead. Then, you can microwave it gently. The one issue with this is that the marshmallows will tend to expand. This is why the longer you can just let it sit out on the counter before you need to zap it in the micro, the better. Conversely, you can reheat it in the oven. I recommend covering it with foil so the pecan and marshmallow topping doesn’t burn, and then placing it in a warm oven. It’ll likely need to be in the oven for a solid 15 to 20 minutes at 300 to 325F. There’s a fine line between beginning to actually re-cook the marshmallows and pecans, which you don’t want to do, but still making sure you’ve got the sweet potato portion warmed through.
Nutrition Information
Show Details
Serving
1
Calories
574kcal
(29%)
Carbohydrates
97g
(32%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
11g
Cholesterol
66mg
(22%)
Sodium
316mg
(13%)
Fiber
7g
(28%)
Sugar
54g
(108%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 574kcal | 29% |
| Carbohydrates | 97g | 32% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 66mg | 22% |
| Sodium | 316mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 54g | 108% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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