Sweet Potato Casserole with Marshmallows

Sweet potato casserole
Cathy_Britcliffe/Getty Images
  • 60 mins
  • Prep: 20 mins,
  • Cook: 40 mins
  • Yield: 1 baking dish (serves 6)
Ratings (16)

By Stephanie Gallagher

Updated 06/04/18

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.

What You'll Need

  • 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

How 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.
  1. 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.

Nutritional Guidelines (per serving)
Calories 490
Total Fat 14 g
Saturated Fat 7 g
Unsaturated Fat 4 g
Cholesterol 179 mg
Sodium 212 mg
Carbohydrates 81 g
Dietary Fiber 9 g
Protein 12 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)