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Sweet Potato Casserole with Marshmallows

Sweet Potato Casserole with Marshmallows – Holiday Bliss

Celebrate the holidays with this Sweet Potato Casserole with Marshmallows, a family favorite that combines a velvety base and gooey topping.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Cooling Time 5 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potato Base
  • 4 medium Sweet Potatoes Ensure they are tender for the best texture and flavor.
  • 1 large Egg Adds structure; omit for an egg-free version.
  • 1/4 cup Butter Melted; substitute with margarine or vegan butter if desired.
  • 1 pinch Salt Balances out the overall sweetness perfectly.
  • 1/4 cup Granulated Sugar Adjust according to your taste.
  • 1/3 cup Brown Sugar Pack it well for deeper sweetness.
  • 1/2 teaspoon Cinnamon Can swap for nutmeg for a different twist.
  • 1/2 teaspoon Vanilla Elevates the flavor.
  • 2 tablespoons Milk or Heavy Cream Substitute with dairy-free milk for a vegan option.
For the Topping
  • 2 cups Mini Marshmallows Regular marshmallows can be chopped if mini are not available.
  • 1/3 cup Cold Butter Cubed; keep it cold for the best texture.
  • 1/2 cup All-Purpose Flour Adds structure and body.
  • 3/4 cup Brown Sugar Pack it well for best results.
  • 1/2 teaspoon Cinnamon Adds additional spice flavor.
  • 1/2 cup Panko Bread Crumbs Can be replaced with graham cracker crumbs.
  • 1/4 cup Graham Cracker Crumbs Infuses a unique texture and flavor.

Equipment

  • Mixing Bowl
  • Potato Masher
  • baking dish
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork and bake for 45-60 minutes until tender. Let cool slightly.
  2. Once cooled, peel off the skin and place the flesh in a large mixing bowl. Lower the oven to 350°F (175°C). Mash the sweet potatoes until smooth, then mix in the egg, melted butter, cinnamon, salt, both sugars, vanilla, and milk until creamy.
  3. Transfer the sweet potato mixture into an 8x9-inch baking dish and bake for 30 minutes until edges set and golden hue appears on top.
  4. Sprinkle mini marshmallows over the top. Combine cold butter cubes, flour, brown sugar, cinnamon, panko, and graham cracker crumbs in a bowl until crumbly, then sprinkle over marshmallows.
  5. Return to the oven for an additional 20 minutes until marshmallows puff up and golden brown.
  6. Allow to cool for about 5 minutes before serving to meld flavors.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 300mgFiber: 3gSugar: 18gVitamin A: 5000IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For a smoother texture, use a potato ricer when mashing the sweet potatoes. Consider adding chopped pecans or walnuts for extra flavor and crunch.

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