Sweet Potato Casserole with Marshmallows
User Reviews
5
Sweet Potato Casserole with Marshmallows
Description
The casserole begins by roasting or boiling sweet potatoes until soft, then scooping or transferring the flesh to a bowl for mashing. Butter, milk, brown sugar, cinnamon, eggs, vanilla extract, and salt are incorporated to create a creamy, sweet mash. This mixture forms the base layer in a prepared baking dish.
The topping combines brown sugar, flour, cinnamon, salt, melted butter, and chopped pecans for a textured streusel layer. After spreading this over the sweet potatoes, miniature marshmallows are added last for a gooey, sweet finish. The casserole is baked until heated through and the marshmallows are golden and melted.
This dish offers smooth, sweet mashed potatoes contrasted by the crunchy nut topping and soft, toasted marshmallows. It is often served during holidays and works well as a festive side or dessert.
The casserole can be made ahead, refrigerated up to three days, or frozen up to three months. Leftovers keep well refrigerated for up to four days and can be reheated in the oven or microwave.
Ingredients
For the mashed sweet potatoes
- 3 pounds sweet potato cleaned (about 3-4 sweet potatoes
- 4 tablespoons butter melted, salted
- 1/3 cup milk
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 2 egg lightly beaten, large
- 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 salt
- 6 tablespoons butter melted, salted
- 1 1/4 cups pecans chopped
- 2 cups miniature marshmallows
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
- The casserole can be assembled up to three days in advance and stored in the refrigerator before baking.
- For longer storage, freeze the fully assembled casserole for up to three months.
- Leftover casserole keeps in an airtight container in the refrigerator for up to four days and can be reheated in the microwave or oven.
- Sweet potatoes can be cooked by roasting or boiling according to preference; roasting imparts a deeper flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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