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.
Servings 12 people
Calories430.3 kcal
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
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.
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