Sweet Potato Casserole with Marshmallows
This Sweet Potato Casserole with Marshmallows has a smooth, creamy sweet potato filling topped with gooey, golden marshmallows. Make it for Thanksgiving, Christmas, or your next holiday dinner.
Servings: 16
Calories: 230kcal
Ingredients
- 3 lbs Sweet Potatoes orange or yams, washed and scrubbed. See recipe note if you have canned sweet potato chunks or canned sweet potato puree.
- ¾ cup Brown Sugar
- ¼ cup Granular Sweetener
- ½ cup Heavy Cream
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ¼ cup Butter salted
- ¼ tsp Natural Ancient Sea Salt use DRDAVINAHS to save at checkout
- 2 tsp Vanilla Extract
- 3 large Eggs room temperature
Topping
- 7 oz Marshmallows mini or regular, about 4-4.5 cups of marshmallows to form an even layer on top of the casserole.
Instructions
Prepare the Sweet Potato Puree
- Peel and cut the sweet potatoes: Peel the sweet potatoes and cut them into 1 ½ to 2-inch chunks.
- Boil the sweet potatoes to fork tender: Add the sweet potato chunks to a large pot and cover them completely with cold water. Cover the pot and bring the water to a boil (use the quick boil setting on your stove if you have it). Reduce the heat to low and simmer for 15-20 minutes, or until a fork can easily slide in and out of the thickest parts of the sweet potatoes.
- Drain the sweet potatoes well and let the steam evaporate for a minute or two before adding to the food processor.
- Preheat the oven to 350 degrees
Make the Sweet Potato Casserole
- Blend the sweet potatoes, sugars, cream, butter & spices: Add the sweet potatoes and other casserole filling ingredients, except the eggs to a food processor or blender. Mix until incorporated. We’re saving the eggs to make sure the sweet potatoes are well blended without cooking the eggs. This also allows us to taste the filling & make adjustments if needed.
- Taste & adjust then blend in the eggs: Add the eggs and mix until incorporated.
- Pour the sweet potato casserole filling into a baking dish. I used a 9x13.
- Bake uncovered until the edges are set: Bake at 350 degrees for 40-45 minutes, or until the edges are set with a slight jiggle in the center
- Top the casserole with an even layer of marshmallows
- Broil to lightly toast the marshmallows: Turn the broiler to 425 degrees. If your oven does not have broil temperatures, then you can turn the broiler setting to low. Broil the casserole for about 1 minute to lightly toast the marshmallows without scorching them.
- Allow to cool for at least 5-10 minutes before serving.
Notes
- Drain well: Let the boiled sweet potatoes sit briefly after draining so excess steam and water can escape.
- Add eggs last: Blend the filling smooth and adjust the sweetness or spices before mixing in the raw eggs.
- Canned shortcut: I tested this recipe with two types of canned sweet potatoes. Both work well, but I prefer fresh since fresh sweet potatoes have more flavor. If needed, you can replace fresh sweet potatoes with two cans (15 ounces each) of sweet potato puree OR one 40 ounce can of sweet potato chunks (get the one that comes in water, not syrup, rinse and drain well).
- Watch the marshmallows: Broil just until puffed and golden. They can burn quickly, so stay near the oven. It only takes about 1 minute.
- Make ahead: Bake the sweet potato filling without the marshmallows, refrigerate, then reheat and add the topping before serving.
- Storage: Refrigerate leftovers for 3 to 4 days.
Nutrition
Calories: 230kcal | Carbohydrates: 41g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 134mg | Potassium: 323mg | Fiber: 3g | Sugar: 24g | Vitamin A: 12315IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg
