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Baked sweet potato casserole with toasted marshmallows on top, next to a serving utensil, plate, and fork.
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Sweet Potato Casserole With Marshmallows

Classic sweet potato casserole with creamy spiced base, buttery pecan topping, and gooey marshmallows. A holiday side dish favorite.
Course Side Dish
Cuisine American
Keyword sweet potato casserole with marshmallows
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 510kcal
Author Ksenia Prints

Equipment

Ingredients

Base

  • 3 pounds sweet potatoes
  • 4 tablespoons butter melted
  • 2 large eggs
  • ½ cup heavy cream
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg

Topping

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • 4 tablespoons cold butter cubed
  • 1 cup chopped pecans
  • ¼ teaspoon salt
  • 2 cups mini marshmallows

Instructions

  • Preheat oven to 400°F. Pierce sweet potatoes and roast 45-60 minutes until tender. Cool, peel, and mash until smooth.
  • Reduce oven to 350°F. Butter a 9×13-inch baking dish.
  • Combine mashed sweet potatoes, heavy cream, melted butter, eggs, cream, brown sugar, vanilla, salt, and nutmeg until smooth.
  • For topping: combine flour, brown sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in pecans.
  • Spread sweet potato mixture in prepared dish. Top with pecan mixture.
  • Bake 20 minutes. Top with marshmallows and bake 5-10 minutes more until set and marshmallows are golden.

Notes

 
 

Nutrition

Calories: 510kcal | Carbohydrates: 73g | Protein: 7g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 400mg | Potassium: 707mg | Fiber: 7g | Sugar: 36g | Vitamin A: 24605IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 2mg