Sweet Potato Casserole With Marshmallows

Written by
Stephanie Gallagher
Stephanie Gallagher is a journalist and food writer who has authored multiple cookbooks.
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Stephanie Gallagher
Updated 09/21/20
Sweet potato casserole with marshmallows recipe

The Spruce Eats / Diana Chistruga
  • Total: 60 mins
  • Prep: 20 mins
  • Cook: 40 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
490 Calories
14g Fat
81g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 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 easily make this casserole in advance. Just bake the sweet potatoes without the marshmallows, cool, wrap tightly, and refrigerate. Just before serving, heat in a 350 F for about 15 minutes, then add the marshmallows and bake 5 to 10 minutes longer.

Ingredients

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

Steps to Make It

  1. Gather the ingredients. Preheat oven to 350 F.

    Ingredients for marshmallow sweet potato casserole
    The Spruce Eats / Diana Chistruga

  2. Spray a 1 1/2 to 2-quart baking dish with cooking spray.

    Spray casserole dish
    The Spruce Eats / Diana Chistruga

  3. Wash and prick the sweet 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 for 6 to 12 minutes until soft.

    Prick sweet potatoes
    The Spruce Eats / Diana Chistruga

  4. Let potatoes cool. Peel and place sweet potato pulp in a food processor. A food processor will help 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.

    Let potatoes cool
    The Spruce Eats / Diana Chistruga

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

    Add remaining ingredients
    The Spruce Eats / Diana Chistruga

  6. Bake 30 minutes and remove from oven. Spread marshmallows over top of the casserole.

    Bake
    The Spruce Eats / Diana Chistruga

  7. Bake another 5 to 10 minutes on the top rack, until the marshmallows brown.

  8. Serve and enjoy!

    Marshmallow sweet potato casserole
    The Spruce Eats / Diana Chistruga

    Glass Bakeware Warning

    For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

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