Fluffy Marshmallow Sweet Potatoes

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/19/21
Sweet potato casserole
Iain Bagwell / Getty Images
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 to 6 servings

This is an easy and popular sweet potato casserole, topped with broiled marshmallow topping. For many, a dish like this may have once adorned their Thanksgiving table - but there's no need to save it to only enjoy once a year. It's super simple, requires only a few ingredients, and is packed with nostalgia for anyone who grew up eating the iconic side dish. It's a great way to add some sweetness to a vegetarian side and has tons of retro flair! We also double up on the marshmallow in this variation, using both fluff AND mini marshmallows for a real wallop of marshmallow flavor to perfectly complement the smooth, creamy sweet potatoes.

Ingredients

  • 3 cups sweet potatoes, cooked and mashed

  • 2 tablespoons butter

  • 1/4 cup orange juice or milk

  • 1/2 teaspoon kosher salt

  • 1/3 cup marshmallow creme or fluff

  • 1 large egg, well beaten

  • 1/2 to 1 cup miniature marshmallows

Steps to Make It

  1. Gather the ingredients.

  2. Combine sweet potatoes, butter, orange juice or milk, salt, and 1/3 cup of the marshmallow creme.

  3. Beat in egg.

  4. Pile sweet potatoes in a lightly buttered baking dish. Bake at 400° for 25 minutes.

  5. Top with miniature marshmallows and brown under broiler for about 4 minutes.

Serves 4 to 6.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

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