Go Back Email Link
+ servings
Marshmallow topped sweet potatoes on a black platter.
Print Pin
5 from 3 votes

Marshmallow Sweet Potato Casserole

Marshmallow Sweet Potato Casserole Recipe, perfectly seasoned, super smooth and creamy sweet potatoes topped with caramelized marshmallow.
Course Holiday Side dish, Side Dish
Cuisine American
Keyword Marshmallow Topped Sweet Potatoes, Sweet Potato Casserle, Thanksgiving side dish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
Calories 207kcal
Author Eileen Kelly

Ingredients

Cooking the Sweet Potatoes

  • 6 medium sweet potatoes approximately 4 pounds
  • 4- 6 cups Water Note 1
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper

Sweet Potato Casserole

Instructions

  • Peel the sweet potatoes and cut into 1 -2 inch cubes. Place in a large stockpot. Cover with enough water to submerge the potatoes. Add the ½ teaspoon each of salt and pepper.
  • Place the potatoes into a large stockpot. Cover with enough water to submerge the potatoes. Add the ½ teaspoon each of Kosher salt and black pepper.
  • Over medium/high heat, bring the potatoes to a boil. Reduce heat to a simmer for 10-15 minutes, or until fork tender.
  • Drain the water off the potatoes through a strainer.
  • Return the potatoes to the stockpot and place of a medium heat for about 30 seconds to 1 minute to let any excess water evaporate. Them remove from the heat.
  • Add in the heavy cream, eggs, brown sugar, vanilla extract, cinnamon, salt, and nutmeg to the sweet potatoes. Beat with an electric hand mixer or hand masher until completely combined. Set aside.
  • Preheat oven to 350°F. Spray a 9” x 13” casserole dish with non-stick spray.
  • Pour the sweet potato mixture into the dish.
  • Top with a layer of mini marshmallows. Bake until the marshmallows are golden brown, about 15-20 minutes.
  • Bake until the marshmallows are golden brown, about 15-20 minutes.
  • Serve and enjoy.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe. 
Note 1:  Slice the potatoes in even chunks so they cook evenly. Use cold water for best results. Be sure to season the sweet potato water with salt and pepper to develop flavor. I use ½ teaspoon of salt and pepper.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes

 

Nutrition

Serving: 1serving | Calories: 207kcal | Carbohydrates: 39g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 378mg | Potassium: 412mg | Fiber: 4g | Sugar: 19g | Vitamin A: 16222IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg