Easy Sweet Potato Casserole with Marshmallows
Looking for the perfect finishing side dish for the holiday get-together? Try this delicious Sweet Potato Casserole with Marshmallows recipe that's simple to make and a welcomed addition to any dinner table!
Tools
Ingredients
For the Sweet Potato Casserole:
- 4 pounds (about 4 large) sweet potatoes
- 1 stick (8 tablespoons) unsalted butter, melted
- 1 (14 oz) sweetened condensed milk
- ¼ teaspoon ground nutmeg
- 2 large eggs , lightly beaten
- ¼ teaspoon Kosher Salt
- 1 tablespoon pure vanilla extract or dark rum
For the Sweet Potato Casserole Pecan Streusel and Marshmallows:
- ¾ cup all-purpose flour
- ¾ cup packed light brown sugar
- 4 tablespoons unsalted butter , room temperature
- 1 cup pecans , coarsely chopped
- 1 teaspoon ground cinnamon
- 2 cups mini marshmallows
Instructions
- Cook the Sweet Potatoes: Preheat the oven to 375 degrees F and set an oven rack in the middle position. Preheat the oven to 375 degrees F. Poke the sweet potatoes all over with a fork, and put them on a foil-lined half-sheet pan—Bake, turning once, until very tender, about 45 minutes to 1 hour. Remove from the oven and allow to cool. When the sweet potatoes are cool enough to handle, slice lengthwise and scrape the pulp out of the skin. Reduce the oven to 350 F degrees.
- Alternatively, you can prick the sweet potatoes all over with a fork. Then, place them on a microwave-safe plate and microwave on high (100% power) until the sweet potatoes are very soft when giving them a squeeze, about 12 to 14 minutes, rotating the plate one quarter turn every 3 minutes or so.
- Let it stand for five minutes. Then, cut the potato lengthwise, scrape the pulp out of the skin, or peel them. Or peel and cut the sweet potato into 1-inch chunks. Bring a large pot of water to a boil (don't add salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool.
Make the Pecan Streusel:
- Meanwhile, whisk the flour, light brown sugar, and cinnamon together in a medium bowl. Cut the butter into the flour mixture with a pastry cutter or fork until resembles coarse crumbs. Mix in the chopped toasted pecans; set aside.
- Prepare the Sweet Potato Casserole:
- In the bowl of the stand mixer with the paddle attachment, add the cooked sweet potatoes and beat until smooth. Add the butter, condensed milk, nutmeg, and vanilla extract on medium speed until smooth and creamy, about 2 minutes. Taste and adjust the sweetness with light brown sugar if necessary. Beat in the eggs until well combined and smooth.
- Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 3o to 40 minutes, or until the topping is nicely browned.
- Remove the pan from the oven, top with the mini marshmallows, and broil for up to 30 seconds, 6-8 inches from the top broiler until the marshmallows are melty and lightly golden. Let cool slightly before serving.
Notes
How to Store & Re-heat
To store: After baking the Sweet Potato Casserole with Marshmallows, let it cool completely for three to four hours. Then, loosely cover the pie with aluminum foil or plastic wrap before refrigerating for up to three days.
To reheat: Sweet Potato Casserole with Marshmallows is best served at room temperature; however, if you want it warm, reheat it in the microwave for a few seconds until it is heated or the desired temperature.
Make-Ahead
The Sweet Potato Casserole with Marshmallows can be made ahead of time to save time and stress on the day of serving. You can prepare the casserole and the pecan streusel topping separately and store them in airtight containers in the refrigerator for up to two days. When you're ready to bake, assemble the casserole, add the pecan streusel topping, and bake as the recipe directs. If you're making the casserole more than two days before baking, you can freeze it.
To do this, assemble the casserole and pecan streusel topping in a freezer-safe dish, wrap tightly with plastic wrap and aluminum foil, and store in the freezer for up to three months. To bake, thaw the casserole in the refrigerator overnight and bake as the recipe directs. Making the Sweet Potato Casserole with Marshmallows ahead of time will give you more time to enjoy your holiday or special occasion with your loved ones.
Nutrition Facts
Easy Sweet Potato Casserole with Marshmallows
Amount per Serving
Calories
514
% Daily Value*
Fat
16
g
25
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
56
mg
19
%
Sodium
230
mg
10
%
Potassium
877
mg
25
%
Carbohydrates
87
g
29
%
Fiber
8
g
33
%
Sugar
38
g
42
%
Protein
8
g
16
%
Vitamin A
32421
IU
648
%
Vitamin C
6
mg
7
%
Calcium
107
mg
11
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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