Sweet Potato Marshmallow Casserole


The classic sweet potato casserole topped with gooey toasted marshmallows.


  • 4 1/2 pounds sweet potatoes
  • 6 tablespoons brown sugar
  • 1/4 cup butter
  • 6 tablespoons heavy cream (or half and half)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 pinch black pepper
  • 3 eggs
  • 4 cups miniature marshmallows


  1. Preheat the oven to 375° F.
  2. Spray a 9 x 13” casserole dish with nonstick cooking spray.
  3. Scoop the baked sweet potato flesh from the skins and place in a large mixing bowl. Discard the skins. Add the brown sugar, butter, cream, spices, salt and pepper. Mash the mixture with a potato masher or large fork until it is smooth and creamy.
  4. Crack the eggs into the bowl. Whisk to combine with the sweet potato mixture until smooth.
  5. Transfer the sweet potato mixture to the casserole dish. Use a rubber spatula to smooth it into an even layer.
  6. Sprinkle the marshmallows evenly over the sweet potatoes
  7. Transfer the casserole dish to the middle rack of the oven.
  8. Bake the casserole for 25-30 minutes, until the marshmallows are puffed and golden brown, and the dish is bubbling at the edges.
  9. Remove the casserole dish from the oven.
  10. Allow the sweet potato casserole to rest for 5 minutes before serving.
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