Marshmallow Sweet Potato Casserole

By Ellie

8 Person

100 Minutes

230 Calories

Marshmallow sweet potato casserole deserves an actual spotlight shining bright on it during Thanksgiving dinner. How it ever made its way onto the table during the main course as a vegetable, I'm not entirely sure, but I'm not mad about it either. It's creamy and delicious and I believe marshmallows are a MUST and would honestly consider it a Thanksgiving catastrophe if the sweet potato casserole arrived without marshmallows on top. Others aren't as dramatic as me and like their sweet potato casserole without marshmallows. Using dark instead of light brown sugar will provide a deeper more caramel-like flavor. It will ensure your sweet potato casserole is the one asked for year after year and will give you a more caramelized topping.

Ingredients

Streusel Topping

2 1/2 cups Mini marshmallows
1 cup Chopped pecans
4 tbsp. Butter, melted
1/2 cup All-purpose flour
1 cup Packed dark brown sugar

Sweet Potatoes

1/2 tsp. Kosher salt
2 Large eggs
1/2 cup Milk
1 tsp. Pure vanilla extract
8 tbsp. Melted butter
1/2 cup Packed brown sugar
4 cups Large sweet potatoes, peeled and cubed
Cooking spray

Method

01

Preheat oven to 350℉ and grease a 9-x-13" baking dish with cooking spray. Place sweet potatoes in a large pot and cover with water. Bring to boil then reduce heat and simmer until the sweet potatoes are tender, about 15 minutes. Drain and let cool slightly then transfer to a large bowl.
02

In a large bowl, stir together sweet potatoes, sugar, butter, vanilla, milk, eggs, and salt until smooth. Pour into prepared dish.
03

In a medium bowl, stir together sugar, flour, and butter until it clumps. Stir in pecans, then spread evenly over potatoes. Top with marshmallows.
04

Bake until cooked through and golden, about 30 minutes.

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Marshmallow Sweet Potato Casserole

4.0

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Calorie 230 Kcal
Prep Time 20 Mins
Cook Time 80 Mins
Total Time 100 Mins

02 Ingredients

Streusel Topping

2 1/2 cups Mini marshmallows

1 cup Chopped pecans

4 tbsp. Butter, melted

1/2 cup All-purpose flour

1 cup Packed dark brown sugar

Sweet Potatoes

1/2 tsp. Kosher salt

2 Large eggs

1/2 cup Milk

1 tsp. Pure vanilla extract

8 tbsp. Melted butter

1/2 cup Packed brown sugar

4 cups Large sweet potatoes, peeled and cubed

Cooking spray

03 Method

Step 1

Preheat oven to 350℉ and grease a 9-x-13" baking dish with cooking spray. Place sweet potatoes in a large pot and cover with water. Bring to boil then reduce heat and simmer until the sweet potatoes are tender, about 15 minutes. Drain and let cool slightly then transfer to a large bowl.

Step 2

In a large bowl, stir together sweet potatoes, sugar, butter, vanilla, milk, eggs, and salt until smooth. Pour into prepared dish.

Step 3

In a medium bowl, stir together sugar, flour, and butter until it clumps. Stir in pecans, then spread evenly over potatoes. Top with marshmallows.

Step 4

Bake until cooked through and golden, about 30 minutes.

04 Author