Sweet Potato Casserole with Marshmallows

Great for holiday meals, Thanksgiving Sweet Potato Casserole can be assembled ahead and baked closer to serving to save time on Thanksgiving. Once baked, the creamy filling gets a crunchy pecan topping and soft, gooey toasted marshmallows. Serve it with my Instant Pot Turkey Breast for an easy holiday meal.

Ingredients

• Sweet potatoes – 3 pounds, washed (about 3–4 large sweet potatoes). Cook them until completely tender so they mash easily and give the casserole a thick, creamy base.
• Half-and-half or whole milk – ⅓ cup, full-fat. Full-fat dairy gives the filling a creamy consistency and richer flavor. If using unsweetened soy or almond milk, start with slightly less to avoid making the filling watery.
• Light brown sugar – ½ cup for the filling, plus ½ cup for the topping. It sweetens both parts of the casserole and pairs well with cinnamon, nutmeg, vanilla, and pecans.
• Large eggs – 2, lightly beaten. The eggs bind the sweet potato filling and help it hold its shape after baking.
• Cinnamon – 1 teaspoon for the filling, plus ¾ teaspoon for the topping. It complements the natural sweetness of the potatoes and adds warm spice to the filling and pecan streusel.
• Ground nutmeg – ¼ teaspoon, optional. A small amount pairs well with brown sugar, cinnamon, and vanilla and adds another warm spice to the sweet potato filling.
• Oat flour – ¾ cup, certified gluten-free if needed. It gives the pecan streusel a crumbly texture and helps hold the topping together.
• Chopped pecans – 1 ¼ cups. They give the streusel a crunchy texture and nutty flavor. For a nut-free casserole, use sunflower seeds instead.
• Miniature marshmallows – 2 cups. Add them after the casserole has baked, then broil briefly for a golden top with soft, gooey centers. Sugar-free marshmallows can be used for a low-carb or sugar-free version.

How to Make Sweet Potato Casserole

Microwave Method

1. Cook the sweet potatoes: Prick the washed sweet potatoes all over with a fork and place them on a microwave-safe plate. Microwave on high for 8–12 minutes, depending on size, or until fork-tender.
2. Scoop out the flesh: Let the potatoes cool until safe to handle. Cut them open and scoop the flesh from the skins into a large bowl.
3. Make the sweet potato filling: Mash the sweet potato flesh, then mix in the melted butter, half-and-half or whole milk, brown sugar, cinnamon, optional nutmeg, lightly beaten eggs, vanilla, and salt until smooth and well combined.
4. Transfer to the baking dish: Preheat the oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray. Spread the sweet potato mixture evenly in the dish.
5. Prepare the pecan streusel: Combine the brown sugar, oat flour, cinnamon, salt, melted butter, and chopped pecans. Mix until evenly moistened and crumbly, then sprinkle over the sweet potato filling.
6. Bake: Bake at 375°F for 25–30 minutes, or until the casserole is heated through and the topping is set.
7. Add the marshmallows: Remove the casserole from the oven and scatter 2 cups of miniature marshmallows evenly over the top.
8. Broil until golden: Broil until the marshmallows are soft, gooey, and lightly toasted on top. Watch them closely because they brown quickly. Serve warm.

Stovetop Method

1. Cut the sweet potatoes: Peel the washed sweet potatoes and cut them into 1-inch chunks.
2. Boil until tender: Place the sweet potato chunks in a large pot and cover with cold water. Bring to a boil and cook for 12–15 minutes, or until fork-tender. PIC. 1
3. Drain well: Drain the potatoes thoroughly before mashing to keep the filling thick and creamy.
4. Make the sweet potato filling: Mash the drained potatoes, then mix in the melted butter, half-and-half or whole milk, brown sugar, cinnamon, optional nutmeg, lightly beaten eggs, vanilla, and salt until smooth and well combined. PIC. 2
5. Transfer to the baking dish: Preheat the oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray. Spread the sweet potato mixture evenly in the dish.
6. Prepare the pecan streusel: Combine the brown sugar, oat flour, cinnamon, salt, melted butter, and chopped pecans. Mix until evenly moistened and crumbly, then sprinkle over the sweet potato filling.
7. Bake: Bake at 375°F for 25–30 minutes, or until the casserole is heated through and the topping is set.
8. Add the marshmallows: Remove the casserole from the oven and scatter 2 cups of miniature marshmallows evenly over the top.
9. Broil until golden: Broil until the marshmallows are soft, gooey, and lightly toasted on top. Watch them closely because they brown quickly. Serve warm.

Toasted Meringue Topping

1. Beat the egg whites: Add 2 egg whites and ⅛ teaspoon cream of tartar to the bowl of a mixer. Beat until foamy, about 1–2 minutes.
2. Add the powdered sugar: Add ½ cup powdered sugar and beat for another 1–2 minutes, or until stiff peaks form.
3. Top the casserole: Increase the oven temperature to 400°F. Spread the meringue evenly over the baked sweet potato casserole.
4. Bake until golden: Place the casserole on the top rack and bake for 6–7 minutes, or until the meringue is golden brown. Serve warm.

FAQ About Sweet Potato Casserole

What to Serve with Sweet Potato Casserole with Marshmallows

• Turkey: Roast turkey made with best turkey brine or Smoked Turkey Legs pair well with the sweet, creamy casserole and crunchy pecan topping, especially for Thanksgiving.
• Ham: Slow Cooker Ham or Honey Glazed Ham makes a savory main dish for Christmas and other holiday dinners.
• Pork: Pork Tenderloin or Crockpot Pork Loin provides a savory contrast to the sweeter casserole.
• Beef: Beef Brisket, Smoked Beef Tenderloin, or Best Roast Beef Recipe works well for holiday dinners and special occasions.
• Cornish hen: Roasted Cornish Hen is another savory main dish that pairs well with the sweet potato, pecan, and marshmallow flavors.

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5 from 7 votes

Sweet Potato Casserole with Marshmallows

Mashed sweet potatoes, pecan streusel, and toasted marshmallows create a creamy, crunchy Sweet Potato Casserole you can make ahead for Thanksgiving and holiday dinners.

Course:Side Dish

Cuisine:American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12 people

Calories430.3 kcal

Author Valentina Dimitrova

Cost $ 0.75 per person

Equipment

• 1 Baking dish 9x13-inch
• 1 pot or microwave-safe dish
• 1 Mixing bowl
• 1 potato masher
• 1 oven
• 1 stovetop or microwave

Ingredients

For the Mashed Sweet Potato Base

• 3 pounds sweet potatoes – washed (about 3–4 large sweet potatoes)
• 4 tablespoons unsalted butter – melted
• ⅓ cup full-fat half-and-half or whole milk
• ½ cup light brown sugar – Use Brown Swerve for a low-carb or sugar-free version.
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg – optional
• 2 large eggs – lightly beaten
• 1 teaspoon pure vanilla extract
• ½ teaspoon table salt

For the Pecan and Marshmallow Topping

• ½ cup light brown sugar – Use Brown Swerve for a low-carb or sugar-free version.
• ¾ cup oat flour – certified gluten-free
• ¾ teaspoon cinnamon
• pinch of table salt
• 6 tablespoons unsalted butter – melted
• 1 ¼ cups chopped pecans
• 2 cups miniature marshmallows – Use sugar-free marshmallows for a low-carb or sugar-free version.

For the Toasted Meringue Topping

• 2 eggs – separated
• ⅛ teaspoon cream of tartar
• ½ cup powdered sugar

US Customary - Metric

Instructions

Microwave Method

• Cook the sweet potatoes: Prick the washed sweet potatoes all over with a fork and place them on a microwave-safe plate. Microwave on high for 8–12 minutes, depending on size, or until fork-tender.
• Scoop out the flesh: Let the potatoes cool until safe to handle. Cut them open and scoop the flesh from the skins into a large bowl.
• Make the sweet potato filling: Mash the sweet potato flesh, then mix in the melted butter, half-and-half or whole milk, brown sugar, cinnamon, optional nutmeg, lightly beaten eggs, vanilla, and salt until smooth and well combined.
• Transfer to the baking dish: Preheat the oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray. Spread the sweet potato mixture evenly in the dish.
• Prepare the pecan streusel: Combine the brown sugar, oat flour, cinnamon, salt, melted butter, and chopped pecans. Mix until evenly moistened and crumbly, then sprinkle over the sweet potato filling.
• Bake: Bake at 375°F for 25–30 minutes, or until the casserole is heated through and the topping is set.
• Add the marshmallows: Remove the casserole from the oven and scatter 2 cups of miniature marshmallows evenly over the top.
• Broil until golden: Broil until the marshmallows are soft, gooey, and lightly toasted on top. Watch them closely because they brown quickly. Serve warm.

Stovetop Method

• Cut the sweet potatoes: Peel the washed sweet potatoes and cut them into 1-inch chunks.
• Boil until tender: Place the sweet potato chunks in a large pot and cover with cold water. Bring to a boil and cook for 12–15 minutes, or until fork-tender.
• Drain well: Drain the potatoes thoroughly before mashing to keep the filling thick and creamy.
• Make the sweet potato filling: Mash the drained potatoes, then mix in the melted butter, half-and-half or whole milk, brown sugar, cinnamon, optional nutmeg, lightly beaten eggs, vanilla, and salt until smooth and well combined.
• Transfer to the baking dish: Preheat the oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray. Spread the sweet potato mixture evenly in the dish.
• Prepare the pecan streusel: Combine the brown sugar, oat flour, cinnamon, salt, melted butter, and chopped pecans. Mix until evenly moistened and crumbly, then sprinkle over the sweet potato filling.
• Bake: Bake at 375°F for 25–30 minutes, or until the casserole is heated through and the topping is set.
• Add the marshmallows: Remove the casserole from the oven and scatter 2 cups of miniature marshmallows evenly over the top.
• Broil until golden: Broil until the marshmallows are soft, gooey, and lightly toasted on top. Watch them closely because they brown quickly. Serve warm.

Toasted Meringue Topping

• Beat the egg whites: Add 2 egg whites and ⅛ teaspoon cream of tartar to the bowl of a mixer. Beat until foamy, about 1–2 minutes.
• Add the powdered sugar: Add ½ cup powdered sugar and beat for another 1–2 minutes, or until stiff peaks form.
• Top the casserole: Increase the oven temperature to 400°F. Spread the meringue evenly over the baked sweet potato casserole.
• Bake until golden: Place the casserole on the top rack and bake for 6–7 minutes, or until the meringue is golden brown. Serve warm.

Recipe Notes

Nutrition information was calculated using unsweetened soy milk, erythritol, and sugar-free marshmallows. The optional meringue topping is not included.

Storage and Reheating

Refrigerator: Let leftover casserole cool, then store it in an airtight container in the refrigerator for up to 3–4 days.

Freezer: Freeze the casserole without the marshmallow or meringue topping for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.

Reheating: Cover the casserole and reheat at 350°F for about 20–25 minutes, or until heated through. Smaller portions can be reheated in the microwave.

Make-Ahead: Assemble the sweet potato filling and pecan streusel, cover tightly, and refrigerate for up to 3 days. Bake as directed and add the marshmallows or meringue on the day of serving.

Nutrition

Calories: 430.3kcal | Carbohydrates: 53g | Protein: 6.4g | Fat: 20.6g | Saturated Fat: 7.8g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 8.1g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 199.7mg | Potassium: 520mg | Fiber: 5.1g | Sugar: 28.3g | Vitamin A: 16489.6IU | Vitamin C: 2.9mg | Calcium: 82.7mg | Iron: 1.7mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

Did you make this recipe?

Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

Print This Recipe SAVE Saved Recipe! Pin

5 from 7 votes

Sweet Potato Casserole with Marshmallows

Mashed sweet potatoes, pecan streusel, and toasted marshmallows create a creamy, crunchy Sweet Potato Casserole you can make ahead for Thanksgiving and holiday dinners.

Course:Side Dish

Cuisine:American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12 people

Calories430.3 kcal

Author Valentina Dimitrova

Cost $ 0.75 per person

Equipment

• 1 Baking dish 9x13-inch
• 1 pot or microwave-safe dish
• 1 Mixing bowl
• 1 potato masher
• 1 oven
• 1 stovetop or microwave

Ingredients

For the Mashed Sweet Potato Base

• 3 pounds sweet potatoes – washed (about 3–4 large sweet potatoes)
• 4 tablespoons unsalted butter – melted
• ⅓ cup full-fat half-and-half or whole milk
• ½ cup light brown sugar – Use Brown Swerve for a low-carb or sugar-free version.
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg – optional
• 2 large eggs – lightly beaten
• 1 teaspoon pure vanilla extract
• ½ teaspoon table salt

For the Pecan and Marshmallow Topping

• ½ cup light brown sugar – Use Brown Swerve for a low-carb or sugar-free version.
• ¾ cup oat flour – certified gluten-free
• ¾ teaspoon cinnamon
• pinch of table salt
• 6 tablespoons unsalted butter – melted
• 1 ¼ cups chopped pecans
• 2 cups miniature marshmallows – Use sugar-free marshmallows for a low-carb or sugar-free version.

For the Toasted Meringue Topping

• 2 eggs – separated
• ⅛ teaspoon cream of tartar
• ½ cup powdered sugar

US Customary - Metric

Instructions

Microwave Method

• Cook the sweet potatoes: Prick the washed sweet potatoes all over with a fork and place them on a microwave-safe plate. Microwave on high for 8–12 minutes, depending on size, or until fork-tender.
• Scoop out the flesh: Let the potatoes cool until safe to handle. Cut them open and scoop the flesh from the skins into a large bowl.
• Make the sweet potato filling: Mash the sweet potato flesh, then mix in the melted butter, half-and-half or whole milk, brown sugar, cinnamon, optional nutmeg, lightly beaten eggs, vanilla, and salt until smooth and well combined.
• Transfer to the baking dish: Preheat the oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray. Spread the sweet potato mixture evenly in the dish.
• Prepare the pecan streusel: Combine the brown sugar, oat flour, cinnamon, salt, melted butter, and chopped pecans. Mix until evenly moistened and crumbly, then sprinkle over the sweet potato filling.
• Bake: Bake at 375°F for 25–30 minutes, or until the casserole is heated through and the topping is set.
• Add the marshmallows: Remove the casserole from the oven and scatter 2 cups of miniature marshmallows evenly over the top.
• Broil until golden: Broil until the marshmallows are soft, gooey, and lightly toasted on top. Watch them closely because they brown quickly. Serve warm.

Stovetop Method

• Cut the sweet potatoes: Peel the washed sweet potatoes and cut them into 1-inch chunks.
• Boil until tender: Place the sweet potato chunks in a large pot and cover with cold water. Bring to a boil and cook for 12–15 minutes, or until fork-tender.
• Drain well: Drain the potatoes thoroughly before mashing to keep the filling thick and creamy.
• Make the sweet potato filling: Mash the drained potatoes, then mix in the melted butter, half-and-half or whole milk, brown sugar, cinnamon, optional nutmeg, lightly beaten eggs, vanilla, and salt until smooth and well combined.
• Transfer to the baking dish: Preheat the oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray. Spread the sweet potato mixture evenly in the dish.
• Prepare the pecan streusel: Combine the brown sugar, oat flour, cinnamon, salt, melted butter, and chopped pecans. Mix until evenly moistened and crumbly, then sprinkle over the sweet potato filling.
• Bake: Bake at 375°F for 25–30 minutes, or until the casserole is heated through and the topping is set.
• Add the marshmallows: Remove the casserole from the oven and scatter 2 cups of miniature marshmallows evenly over the top.
• Broil until golden: Broil until the marshmallows are soft, gooey, and lightly toasted on top. Watch them closely because they brown quickly. Serve warm.

Toasted Meringue Topping

• Beat the egg whites: Add 2 egg whites and ⅛ teaspoon cream of tartar to the bowl of a mixer. Beat until foamy, about 1–2 minutes.
• Add the powdered sugar: Add ½ cup powdered sugar and beat for another 1–2 minutes, or until stiff peaks form.
• Top the casserole: Increase the oven temperature to 400°F. Spread the meringue evenly over the baked sweet potato casserole.
• Bake until golden: Place the casserole on the top rack and bake for 6–7 minutes, or until the meringue is golden brown. Serve warm.

Recipe Notes

Nutrition information was calculated using unsweetened soy milk, erythritol, and sugar-free marshmallows. The optional meringue topping is not included.

Storage and Reheating

Refrigerator: Let leftover casserole cool, then store it in an airtight container in the refrigerator for up to 3–4 days.

Freezer: Freeze the casserole without the marshmallow or meringue topping for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.

Reheating: Cover the casserole and reheat at 350°F for about 20–25 minutes, or until heated through. Smaller portions can be reheated in the microwave.

Make-Ahead: Assemble the sweet potato filling and pecan streusel, cover tightly, and refrigerate for up to 3 days. Bake as directed and add the marshmallows or meringue on the day of serving.

Nutrition

Calories: 430.3kcal | Carbohydrates: 53g | Protein: 6.4g | Fat: 20.6g | Saturated Fat: 7.8g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 8.1g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 199.7mg | Potassium: 520mg | Fiber: 5.1g | Sugar: 28.3g | Vitamin A: 16489.6IU | Vitamin C: 2.9mg | Calcium: 82.7mg | Iron: 1.7mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

Did you make this recipe?

Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

This post was first published on October 23, 2018.