Sweet Potato Casserole With Marshmallows Recipe

Every time I savor my Mashed Sweet Potato Casserole With Marshmallows, I feel the festive spirit ignite passionately within me. The smooth, velvety sweet potato base melds impeccably with a crunchy pecan topping and melty marshmallows. The perfect balance of sweetness and exquisite richness brings holiday magic to each bite.

I’ve always been excited to experiment with different takes on the classic mashed sweet potato with marshmallows recipe. I decided to try a version that mixes in 4 cups of mashed sweet potatoes, 1/2 cup granulated sugar, 2 large eggs lightly beaten, 1/3 cup melted butter, 1/2 cup milk, a teaspoon of vanilla extract and a pinch of salt to create a rich base.

Then, for the topping, I blended 1/2 cup packed brown sugar with 1/3 cup of all-purpose flour, 3 tablespoons of melted butter, 1 cup chopped pecans and finished it off with 2 cups of mini marshmallows. This dish takes cues from those Southern sweet potato casseroles with marshmallows as well as chunky sweet potato versions you might find elsewhere.

When you bite into it you get a perfect contrast of smooth and crunchy textures that makes this recipe a must try for any holiday feast.

Why I Like this Recipe

I love this recipe because it has a really smooth and creamy base that makes me feel all warm and fuzzy inside when I’m eating it. I also like how the topping with pecans and melted marshmallows adds a crunchy and sweet texture that just makes every bite interesting. Another reason is that it’s super easy to make, so I can whip it up for a family dinner without feeling too stressed out. Finally, every time I make it i think of all the fun and memories from past holidays which makes it extra special for me.

Ingredients

• Sweet Potatoes provide lots of fibre, vitamins, and natural sugar for comforting sweetness.
• Eggs supply protein and help bind the ingredients into a custard-like base.
• Butter adds rich flavor and creaminess, making the dish feel indulgent.
• Pecans bring a crunchy texture, healthy fats, and a nutty taste that warms the palate.
• Mini Marshmallows offer a sugary finish and fun, soft chewiness that completes the sweet flavor.

Ingredient Quantities

• 4 cups mashed sweet potatoes (about 4 large sweet potatoes, peeled and cubed)
• 1/2 cup granulated sugar
• 2 large eggs, lightly beaten
• 1/3 cup melted butter
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup packed brown sugar (for the topping)
• 1/3 cup all-purpose flour (for the topping)
• 3 tablespoons melted butter (for the topping)
• 1 cup chopped pecans
• 2 cups mini marshmallows

How to Make this

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.

2. In a big bowl, mix together the 4 cups mashed sweet potatoes, 1/2 cup granulated sugar, 2 lightly beaten eggs, 1/3 cup melted butter, 1/2 cup milk, 1 teaspoon vanilla extract and 1/4 teaspoon salt until it’s all smooth.

3. Pour the sweet potato mixture into the greased dish and spread it out nice and even.

4. In a separate bowl, stir 1/2 cup packed brown sugar, 1/3 cup all-purpose flour, 3 tablespoons melted butter, and 1 cup chopped pecans until the topping is combined.

5. Sprinkle the topping evenly over the sweet potato layer.

6. Bake the dish in the preheated oven for 25 minutes.

7. After 25 minutes, take the dish out and carefully sprinkle 2 cups of mini marshmallows on top.

8. Return the casserole to the oven and bake for an extra 5 minutes until the marshmallows are melted and lightly golden.

9. Let it cool slightly on a serving dish then serve and enjoy this holiday favorite!

Equipment Needed

1. An oven to bake at 350°F
2. A 9×13 inch baking dish that can be greased
3. A large mixing bowl for combining the sweet potato mixture
4. A second mixing bowl for stirring the topping ingredients
5. Measuring cups and spoons to accurately measure all the ingredients
6. A whisk or fork to lightly beat the eggs
7. A spatula to evenly spread the sweet potato layer in the dish
8. Oven mitts so you can safely remove the hot dish
9. A serving dish or cooling rack to let the casserole cool before serving

FAQ

Sweet Potato Casserole With Marshmallows Recipe Substitutions and Variations

• Instead of granulated sugar, try using honey or maple syrup. Keep in mind that you might need to reduce the liquid a bit.
• If you don’t have eggs, you can use a flax egg substitute (mix 1 tablespoon ground flaxseed with 3 tablespoons water for each egg).
• For the melted butter, coconut oil works just as well and adds a nice twist.
• If you run out of milk, almond milk or soy milk is a good alternative.
• Instead of chopped pecans, you can swap in walnuts or almonds if you prefer.

Pro Tips

1. Try using room-temp eggs and milk so they mix in easier, and your batter comes out way smoother.
2. When you mash your sweet potatoes, don’t worry about making them super pureed; leaving a little bit of texture actually adds a nice homey feel to the dish.
3. Stir the topping by hand and be sure to spread it out evenly. If you rush it, you might end up with clumps of flour and sugar in some bites.
4. Keep a close eye on the marshmallows when they go back in the oven. They can go from beautifully melted to burnt in like a minute if you’re not careful.