Sweet potato casserole with marshmallows layers roasted sweet potato mash, a brown sugar pecan streusel and a marshmallow top, all baked in one dish. That makes it an easy make ahead side dish for Christmas dinner, Thanksgiving or a potluck, since the potatoes can roast the day before.
The marshmallows go on at the very end, after the streusel has already browned. Put them on at the start and they scorch long before the casserole underneath has set.
The card says one hour fifty minutes, but that number never counts the wait while the roasted potatoes cool enough to scoop. Add twenty minutes to the plan, or roast them the day before and build the dish cold.
Sweet Potato Casserole with Marshmallows
Course: Side DishCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalWhole sweet potatoes roasted until soft, scooped and beaten with butter, maple and cinnamon, then buried under a brown sugar pecan crumble. Marshmallows go on for the last few minutes only.
Ingredients
- For the Filling:
2 pounds sweet potatoes, cleaned
4 tablespoons butter, melted
1/4 cup milk
1/4 cup packed brown sugar
2 tablespoons maple syrup
1 teaspoon cinnamon
1 egg
1 teaspoon vanilla
Cooking spray
- For the Topping:
1/2 cup packed brown sugar
1/2 cup flour
4 tablespoons butter, melted
1/4 cup chopped pecans
1 cup miniature marshmallows
Directions
- Roast the potatoes: Heat the oven to 350F. Line a sheet pan with foil and coat it with cooking spray, prick the sweet potatoes with a fork and bake 45 to 60 minutes until tender. Let them cool enough to handle.
- Mash the filling: Cut the potatoes open, scoop the flesh into a large bowl and add the 4 tablespoons melted butter, milk, 1/4 cup brown sugar, maple syrup, cinnamon, egg and vanilla. Mash or beat until mostly smooth.
- Fill the dish: Grease a 9 inch square pan or 2 quart baking dish and spread the sweet potato mixture in evenly.
- Add the streusel: Mix the 1/2 cup brown sugar, flour, 4 tablespoons melted butter and pecans until crumbly, then scatter it over the top. Bake 25 to 30 minutes until the topping has lightly browned.
- Finish with marshmallows: Scatter the marshmallows over the top and return the dish to the oven for 3 to 5 minutes, until they are just melted. Serve immediately.
FAQs
How long does this really take from start to finish?
The card says one hour fifty, which covers roasting and baking but not the cooling between them. Hot sweet potatoes cannot be scooped straight out of the oven, so allow another twenty minutes there. Roasting them a day ahead removes that wait completely.
How many marshmallows do I need to cover the top?
One cup of miniatures gives a scattered look with sweet potato showing through, which is what the source page shows. For a solid white blanket over a nine inch pan you want closer to three cups. More marshmallow also means more browning, so watch them closely.
Can I use canned sweet potatoes instead?
Canned yams work and save about an hour, but they come packed in syrup and carry far more water. Drain them well and pat them dry, then cut the brown sugar in the filling since the syrup already sweetens them. The texture stays looser than roasted potatoes.
How is this different from a sweet potato crumble?
A crumble leans on the oat and butter topping and usually skips the egg, so it eats more like a dessert. This one has an egg in the mash, which sets it firm enough to spoon out in neat portions. If you want the looser version, try this sweet potato crumble.
What should I serve it with?
It belongs next to roast meat, because the sugar in it needs salt on the other side of the plate. A holiday ham is the usual partner and the two cook at similar temperatures. This basic glazed ham leaves the oven free at the right moment.
