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Sweet Potato Casserole with Marshmallows – Dinner at the Zoo

todayOctober 22, 2020 19

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This recipe for sweet potato casserole with marshmallows is mashed spiced sweet potatoes, topped with both a pecan streusel topping and plenty of mini marshmallows. A holiday classic that’s a family favorite!

Sweet potato casserole with marshmallows and pecans, how can you go wrong with that combination? This easy sweet potato casserole is THE BEST, it’s sure to become a tradition on your Thanksgiving table. Serve it alongside Southern cornbread dressing and bacon roasted brussels sprouts.

I can’t believe that October is almost over, it feels like we were just saying goodbye to summer! I’m already thinking about Thanksgiving, it’s one of my favorite holidays. Let me tell you: this sweet potato casserole with marshmallows? Is the best sweet potato casserole I’ve ever had. It’s a MUST for the holidays, to be honest, my kids ask for it year round.

This easy sweet potato casserole has the best of both worlds with a crunchy pecan streusel topping AND a generous amount of mini marshmallows. The mashed sweet potato mixture underneath all that topping is just lightly sweetened to create the perfect balance between savory and sweet.

How do you cook sweet potatoes?

I like to roast whole sweet potatoes for this recipe. It’s super easy and you can just scoop the potatoes out of their skins, so there’s no peeling involved! Simply prick the potatoes with a fork, then place them on a sheet pan. Bake for 45-60 minutes or until the potatoes are tender and you’ll be ready to go! You also have the option of boiling or steaming cubed and peeled sweet potatoes.

How do you make sweet potato casserole?

This recipe starts with the sweet potatoes. I prefer to mash my sweet potatoes with a hand masher for a more rustic texture, but you can definitely puree the sweet potatoes in a food processor if you prefer them to be on the smooth side. Another option is to beat them with a mixer until they’re light and fluffy.

The sweet potatoes are mixed with brown sugar, maple syrup, cinnamon and butter. Aren’t you hungry just thinking about it? The casserole is topped with an easy pecan streusel and then goes into the oven. The marshmallows don’t go on until the very end, otherwise they could burn. All you do from there is serve and enjoy!

Tips for sweet potato casserole

Can you make sweet potato casserole in advance?

The number one question I’m asked about this recipe is, can it be made in advance? Yes, you can assemble this casserole the day before you plan to bake it. Simply cook and mash the potatoes, then add the streusel topping, cover and refrigerate.

You may need to add 7-10 minutes to the bake time if you’re starting with a cold casserole. I almost always assemble it early on so that my time is freed up to work on other holiday dishes on the day of the big event.

This recipe has gotten countless rave reviews, your family is sure to love it too!

Sweet Potato Casserole with Marshmallows

This recipe for a sweet potato casserole with marshmallows is mashed spiced sweet potatoes, topped with both a pecan streusel topping and plenty of mini marshmallows. A holiday classic that’s a family favorite!
Course Side Dish
Keyword sweet potato casserole, sweet potato casserole with marshmallows
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes

For the casserole

For the topping

Preheat the oven to 350 degrees. Line a sheet pan with foil and coat with cooking spray. Prick the potatoes with a fork and place them on the pan.
Bake the potatoes until tender, 45 minutes to an hour.
When the potatoes are cool enough to handle, cut them open, scoop out the insides and place the potatoes in a large bowl.
Add the 4 tablespoons of butter, milk, brown sugar, maple syrup, cinnamon, egg and vanilla to the bowl.
Use a potato masher or hand mixer to mash or beat the potatoes until mostly smooth.
Grease a 9 inch square pan or 2 quart baking dish with cooking spray.
Spread the sweet potato mixture evenly in the pan.
In another bowl, mix together the brown sugar, flour, melted butter and pecans until crumbly. Sprinkle the crumb topping over the sweet potatoes.
Bake for 25-30 minutes or until topping has lightly browned.
Remove from oven, sprinkle the marshmallows over the top then return to the oven.
Bake for an additional 3-5 or until marshmallows are just melted.
Calories: 505kcal | Carbohydrates: 81g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 238mg | Fiber: 8g | Sugar: 47g

This post was originally published in October of 2016 and was updated October 21, 2020 with new and improved content.

This content was originally published here.

Written by: admin

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