Sweet Potato Casserole with Marshmallows
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5.0
318 reviews
Excellent
Sweet Potato Casserole with Marshmallows
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This Sweet Potato Casserole is made extra special with a delightfully crunchy pecan streusel topping that goes under a gooey marshmallow topping!
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Ingredients
For the mashed sweet potatoes
- 3 pounds sweet potatoes cleaned (about 3-4 sweet potatoes)
- 4 tablespoons salted butter melted
- 1/3 cup milk
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon table salt
For the topping
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- Pinch of salt
- 6 tablespoons salted butter melted
- 1 1/4 cups Chopped Pecans
- 2 cups miniature marshmallows
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Instructions
- Cook the sweet potatoes by roasting or boiling them. To roast: Preheat the oven to 350° F. Prick the sweet potatoes all over with a fork, then place them on a baking sheet lined with foil and sprayed with cooking spray. Roast in a 350 degree oven for 45 minutes to 1 hour, until soft. Larger sweet potatoes may take longer to cook. To boil: Peel the sweet potatoes and cut them into chunks, then boil them in a large pot with enough water to cover them for 10 minutes until fork tender rather than roasting them in the oven. Drain well then proceed as directed in the recipe.
- If you have roasted the potatoes, let them cool and scoop out the insides into a large bowl. Alternatively, transfer boiled potatoes straight to a large bowl and gently mash. Add the butter, milk, brown sugar, cinnamon, eggs, vanilla, and salt, and mash with a potato masher or beat using a hand mixer until smooth.
- Spray a 9x13-inch baking dish with cooking spray, then transfer the mashed sweet potatoes to it and smooth them out evenly using a rubber spatula.
- In a separate bowl, combine the brown sugar, flour, cinnamon, salt, melted butter, and chopped pecans. Mix them together with a fork, then sprinkle over the top of the mashed sweet potatoes.
- Increase the oven temperature to 375° F. Bake the sweet potato casserole for 25-30 minutes, until heated all the way through and the topping begins to brown.
- Remove the sweet potato casserole from the oven and sprinkle with the marshmallows. Set the oven to broil, then return the casserole to the oven and cook just long enough for the marshmallows to toast on top. Watch carefully as this can happen very quickly.
- Serve immediately.
Notes
- Make-ahead instructions: Make the sweet potato filling with the streusel topping assembled in a casserole dish up to 3 days in advance if kept in the refrigerator, or up to 3 months ahead of time if you keep it in the freezer!
- Storage instructions: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven.
Nutrition Information
Show Details
Calories
469kcal
(23%)
Carbohydrates
64g
(21%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
321mg
(13%)
Potassium
579mg
(17%)
Fiber
6g
(24%)
Sugar
34g
(68%)
Vitamin A
19724IU
(394%)
Vitamin C
3mg
(3%)
Calcium
90mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 64g | 21% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 321mg | 13% |
| Potassium | 579mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 34g | 68% |
| Vitamin A | 19724IU | 394% |
| Vitamin C | 3mg | 3% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
318 reviews
Excellent
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