Old Fashioned Sweet Potato Casserole With Marshmallows
You'll adore Sweet Potato Casserole with Marshmallows! Mashed sweet potatoes blended with brown sugar and butter, crowned with mini marshmallows, then baked to perfection with a golden, gooey top.
INGREDIENTS
- 3 pounds sweet potatoes peeled and cut into cubes
- ½ cup brown sugar packed
- 4 tablespoon butter softened
- ¼ cup milk
- 2 large eggs, lightly beaten, room temp
- 1 teaspoon vanilla extract
- ½ cup pecans chopped, divided
- ½ teaspoon cinnamon or to taste
- ⅛ teaspoons ground nutmeg
- salt and pepper to taste
- 2 cups miniature marshmallows
INSTRUCTIONS
- Preheat your oven to 375°F and grease a 9 or 8-inch baking pan (use what you have, oval, round or rectangular).
- Cook and mash the sweet potatoes. Boil the sweet potatoes in a pot of water until they're fork-tender, about 15 minutes. Then, drain them well. I discuss more in-depth about how to cook potatoes below.
- In a large bowl (or in the same pot you cooked the potatoes in), mash the sweet potatoes using a potato masher or an immersion blender.
- Mix and top the casserole. Mix in the brown sugar, milk, nutmeg, butter, cinnamon, vanilla, salt, and pepper.
- Add the lightly beaten eggs and stir to combine. Spread the mixture into the prepared baking dish.
- Bake the casserole. Sprinkle the top with pecans, and bake for 20 minutes.
- Add marshmallows and broil. Take it out of the oven, dot the top with marshmallows, and return it to the oven for another 7-10 minutes until the top is golden brown and the marshmallows are toasted.
- You can (but not essential) use a broiler setting but watch the marshmallows closely as these guys will burn quickly.
VIDEO
NOTES
- You can (but not essential) use a broiler setting but watch the marshmallows closely as these guys will burn quickly.
- How does it taste? A tasty contrast of creamy, earthy sweet mashed sweet potatoes and a crispy, sugary, and pillowy marshmallow-flavored topping.
- To Make Ahead. You can prepare this old-fashioned sweet potato casserole a day ahead or up to 48 hours in advance. Just assemble it without the toppings, and refrigerate. When ready to bake, remove from the fridge at least 30 minutes before baking. To reheat. Bake for 20 minutes, stir if needed, add the toppings, and bake for an additional 7-10 minutes until it's heated through and the marshmallows are toasty.
- To Freeze. You can freeze this casserole before baking, excluding the marshmallows, which can be added later. Prepare the filling as per the recipe, place it in a baking dish (or foil baking dish), and wrap it securely in foil. Freeze for up to three months, thaw in the refrigerator overnight, then add marshmallows and bake following the instructions.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 179kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 28mgSodium: 85mgPotassium: 325mgFiber: 3gSugar: 14gVitamin A: 12191IUVitamin C: 2mgCalcium: 43mgIron: 1mg
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