Sweet Potato Casserole with Marshmallows
User Reviews
5
Sweet Potato Casserole with Marshmallows
Description
Sweet Potato Casserole with Marshmallows combines tender roasted sweet potatoes mashed with butter, milk, brown sugar, maple syrup, cinnamon, an egg, and vanilla for a creamy, flavorful base. The casserole is then topped with a crumb topping made of brown sugar, flour, melted butter, and chopped pecans baked to a light golden brown. Finally, miniature marshmallows are sprinkled over the top and baked until they soften and lightly brown, adding a sweet, fluffy finish.
The roasting process lends natural sweetness and a smooth texture to the potatoes, while the crumb topping adds a pleasant crunch and rich nutty notes from the pecans. The marshmallows soften just before serving, preventing burning and preserving a tender sweetness.
This dish works well as a holiday side or a comforting addition to any meal requiring a sweet, rich vegetable side. It pairs nicely with roasted meats or festive dinners.
Roasting sweet potatoes before mashing enhances flavor, though boiling or steaming cubed potatoes is an alternative. Apply marshmallows at the end to avoid over-browning. The casserole can be baked in a 9-inch square or similar sized baking dish, and leftovers should be stored promptly to maintain freshness.
Ingredients
For the casserole
- 2 pounds sweet potato cleaned
- 4 tablespoons butter melted
- 1/4 cup milk
- 1/4 cup brown sugar packed
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 egg
- 1 teaspoon vanilla
- cooking spray
For the topping
- 1/2 cup brown sugar packed
- 1/2 cup flour
- 4 tablespoons butter melted
- 1/4 cup pecans chopped
- 1 cup miniature marshmallows
Instructions
- Preheat the oven to 350 degrees. Line a sheet pan with foil and coat with cooking spray. Prick the potatoes with a fork and place them on the pan.
- Bake the potatoes until tender, 45 minutes to an hour.
- When the potatoes are cool enough to handle, cut them open, scoop out the insides and place the potatoes in a large bowl.
- Add the 4 tablespoons of butter, milk, brown sugar, maple syrup, cinnamon, egg and vanilla to the bowl.
- Use a potato masher or hand mixer to mash or beat the potatoes until mostly smooth.
- Grease a 9 inch square pan or 2 quart baking dish with cooking spray.
- Spread the sweet potato mixture evenly in the pan.
- In another bowl, mix together the brown sugar, flour, melted butter and pecans until crumbly. Sprinkle the crumb topping over the sweet potatoes.
- Bake for 25-30 minutes or until topping has lightly browned.
- Remove from oven, sprinkle the marshmallows over the top then return to the oven.
- Bake for an additional 3-5 or until marshmallows are just melted.
- Serve immediately.
Notes
- Roasting the sweet potatoes before mashing enhances their sweetness and flavor, but boiling or steaming cubed sweet potatoes is an acceptable alternative.
- Apply the marshmallows at the very end of baking to prevent them from burning.
- You can choose to scoop out the roasted sweet potato flesh or peel and slice into chunks before mashing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 81g | 27% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 238mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 47g | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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