Sweet Potato Casserole with Marshmallows Recipe
User Reviews
5
Sweet Potato Casserole with Marshmallows Recipe
Description
This Sweet Potato Casserole begins by boiling cubed sweet potatoes until tender, then mashing them smoothly with sugar, eggs, salt, butter, milk, and vanilla extract. This mixture forms a sweet, creamy foundation. The topping combines brown sugar, flour, and butter cut together into a coarse crumb with pecans stirred in, providing a nutty, crunchy contrast. After spreading the topping over the mashed sweet potato layer, the casserole is baked at a moderate temperature to meld the flavors.
Just before finishing, mini marshmallows are added on top and baked again until they achieve a light brown, toasted appearance. This final touch adds a soft, sweet, and slightly toasted marshmallow layer that complements the creamy and nutty components beneath.
This casserole is commonly served as a side dish during holiday meals or comforting family dinners, offering a balance of creamy, crunchy, and sweet textures.
For storage, leftovers keep well refrigerated in airtight containers and can be reheated in the oven or microwave. To freeze, complete the recipe through the topping application but omit the marshmallows. Cover tightly with plastic wrap and foil, freeze up to 4 months, and bake after thawing including the marshmallow step for best quality.
Ingredients
- 4 cups sweet potato cubed
- ½ cup sugar
- 2 egg beaten
- ½ teaspoon salt
- 4 tablespoons butter softened
- ½ cup milk
- ½ teaspoon vanilla extract
- ½ cup brown sugar
- ½ cup all-purpose flour
- 3 tablespoons butter softened
- ½ cup pecans chopped
- 2-3 cups mini marshmallows
Instructions
- Preheat oven to 325°F.
- In a medium pot, cover sweet potatoes in water and cook over medium-high heat until tender; drain and mash.
- In a large bowl, mix together the mashed potatoes, sugar, eggs, salt, butter, milk, and vanilla extract, until smooth. Pour in a greased 9x13" baking dish.
- Mix the brown sugar and flour in a medium bowl and cut in the butter until the mixture is coarse. Stir in pecans, and sprinkle mixture over your sweet potato mixture.
- Bake for 20 minutes. Sprinkle on marshmallows and bake an additional 10-15 minutes (or until lightly brown).ENJOY!
Notes
- Store leftovers in airtight containers in the refrigerator and reheat by oven or microwave.
- Freeze casserole before adding marshmallows by wrapping tightly with plastic wrap and foil; keep frozen up to 3-4 months.
- Thaw frozen casserole in the refrigerator overnight before baking and adding marshmallows.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 46mg | 15% |
| Sodium | 205mg | 9% |
| Potassium | 209mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 6553IU | 131% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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