Sweet Potato Casserole with Marshmallows

By Stephanie Gallagher

Updated 06/04/18

Sweet potato casserole
Cathy_Britcliffe/Getty Images
Ratings (17)
  • Total: 60 mins
  • Prep: 20 mins
  • Cook: 40 mins
  • Yield: 1 baking dish (serves 6)
Nutritional Guidelines (per serving)
490 Calories
14g Fat
81g Carbs
12g Protein
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Nutrition Facts
Servings: 1 baking dish (serves 6)
Amount per serving
Calories 490
% Daily Value*
Total Fat 14g 18%
Saturated Fat 7g 37%
Cholesterol 179mg 60%
Sodium 212mg 9%
Total Carbohydrate 81g 29%
Dietary Fiber 9g 32%
Protein 12g
Calcium 212mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You can make this sweet potato casserole in advance. Just bake the sweet potatoes without the marshmallows, cool, wrap tightly and refrigerate. Just before serving, heat in a 350 degree-oven for about 15 minutes, then add the marshmallows and bake 5-10 minutes longer.

Ingredients

  • 5 large sweet potatoes (4 to 5 lbs.)
  • 1/4 cup butter
  • 1/2 cup firmly-packed brown sugar
  • 2 large eggs
  • 2/3 cup evaporated milk
  • 2 tablespoons ​orange juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 package (10.5 ounces) miniature marshmallows

Steps to Make It

  1. Preheat oven to 350 degrees F. Spray a 1-1/2 to 2-quart baking dish with cooking spray.

  2. Wash and prick potatoes with a fork several times. Place on a baking sheet and bake 1 hour. Alternatively, place on a paper towel in the microwave, and heat on high 6-12 minutes until soft.

  3. Let potatoes cool. Peel and place sweet potato pulp in a food processor.*

  4. Add remaining ingredients except marshmallows. Puree until smooth. Pour into prepared pan.

  5. Bake 30 minutes. Remove from oven. Spread marshmallows over top of casserole. Bake another 5-10 minutes on the top rack, until the marshmallows brown.

 

*The reason I use a food processor is to make sure the stringy parts of the baked sweet potatoes get smoothly mixed in. Alternatively, you could use a blender (though it's messier), or an electric mixer.