Classic Sweet Potato Casserole with Marshmallows
A perfectly balanced Southern comfort dish with creamy sweet potatoes, crunchy pecan streusel, and golden marshmallows.
Key Info
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 10-12
Difficulty: Moderate
Dietary: Contains nuts, dairy, eggs (vegetarian option available)
Equipment Needed
- 13×9-inch baking dish
- Large pot or baking sheet
- Potato masher or electric mixer
- Large mixing bowl
- Measuring cups and spoons
Alternative tools:
- Fork (instead of potato masher)
- Microwave (for quick-cooking potatoes)
Ingredients
For the Sweet Potato Base:
- 4 pounds sweet potatoes (about 6 medium)
- 1 stick (113g) unsalted butter, softened
- 1/3 cup (80ml) heavy cream
- 3 large eggs
- 3/4 cup (150g) packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon vanilla extract
For the Topping:
- 2 cups (100g) mini marshmallows
- 1 cup (120g) chopped pecans
- 1/4 cup (50g) brown sugar
- 1/4 cup (30g) all-purpose flour
- 4 tablespoons (56g) melted butter
Method
- Preheat oven: Set to 375°F (190°C).
- Cook sweet potatoes:
- Boil peeled, chunked potatoes for 20-25 minutes until fork-tender.
- Or bake whole potatoes for 45-60 minutes until soft.
- Prepare the filling:
- Mash cooked potatoes until smooth.
- Beat in butter, cream, eggs, sugar, and seasonings.
- Mixture should be smooth but not gluey.
- Assemble casserole:
- Transfer potato mixture to greased baking dish.
- Mix topping ingredients except marshmallows.
- Sprinkle pecan mixture evenly.
- Top with marshmallows.
- Bake: Cook for 25-30 minutes until marshmallows are golden brown.
Crucial Tips
- Don’t overmix potatoes – they’ll become gummy.
- Bring eggs to room temperature before mixing.
- Watch marshmallows carefully in last 5 minutes of baking.
- Let rest 10 minutes before serving.
Storage & Variations
Storage:
- Refrigerate up to 3 days.
- Freeze without marshmallows for up to 2 months.
- Reheat at 350°F until hot.
Make-Ahead:
- Prepare without marshmallows.
- Add marshmallows just before final baking.
Variations:
- Swap pecans for walnuts.
- Use plant-based butter and cream for dairy-free.
- Add 1/4 teaspoon nutmeg for extra warmth.
- Use gelatin-free marshmallows for vegetarian version.
Serve hot as a holiday side dish or anytime comfort food craving strikes!
