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Sweet Potato Casserole With Marshmallows Recipe

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4.2 from 89 reviews

This classic Sweet Potato Casserole with Marshmallows is a beloved holiday side dish featuring tender baked sweet potatoes mashed and mixed with sugar, butter, milk, eggs, and vanilla. It’s topped with a crunchy cornflake and pecan mixture, as well as gooey miniature marshmallows baked to golden perfection, creating the perfect balance of creamy, crunchy, and sweet flavors.

Ingredients

Sweet Potato Mixture

  • 4 1/2 lbs. sweet potatoes
  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 1/4 cup milk
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/4 tsp. kosher salt

Topping

  • 1 1/4 cups cornflakes cereal, crushed
  • 1/4 cup chopped pecans
  • 1 Tbsp. brown sugar
  • 1 Tbsp. butter, melted
  • 1 1/2 cups miniature marshmallows

Instructions

  1. Bake Sweet Potatoes: Preheat the oven to 400°F. Place the sweet potatoes on a baking sheet and bake for about 1 hour or until they are tender when pierced with a fork. Remove from oven and let cool for about 20 minutes until they are cool enough to handle.
  2. Mash Sweet Potatoes: Peel the cooled sweet potatoes and mash them thoroughly. Reduce the oven temperature to 350°F in preparation for baking the casserole.
  3. Mix Sweet Potato Ingredients: In a large bowl, beat the mashed sweet potatoes, granulated sugar, softened butter, milk, eggs, vanilla extract, and kosher salt at medium speed using an electric mixer until the mixture is smooth and well combined.
  4. Prepare Baking Dish: Grease an 11- x 7-inch baking dish with butter or cooking spray. Spoon the sweet potato mixture evenly into the prepared dish, spreading it out smoothly.
  5. Make Cornflake-Pecan Topping: In a small bowl, combine the crushed cornflakes, chopped pecans, brown sugar, and melted butter. Mix until the cornflakes and pecans are evenly coated with the brown sugar and butter mixture.
  6. Add Topping to Casserole: Sprinkle the cornflake and pecan mixture evenly over the sweet potato layer in diagonal rows spaced about 2 inches apart to create a pattern.
  7. Bake Casserole with Topping: Place the casserole in the oven and bake at 350°F for 30 minutes to allow the topping to toast and the casserole to heat through.
  8. Add Marshmallows: Remove the casserole from the oven and sprinkle the miniature marshmallows in the alternate rows between the cornflake topping, filling the gaps to create a checkerboard effect.
  9. Finish Baking: Return the casserole to the oven and bake for an additional 10 minutes, or until the marshmallows are melted and golden brown. Let the casserole stand for 10 minutes before serving.

Notes

  • Use medium to large sweet potatoes for the best texture and sweetness.
  • Crushing the cornflakes by hand ensures a varied crunchy texture in the topping.
  • For a nut-free version, omit the pecans and replace them with additional cornflakes or a nut-free crumble topping.
  • The marshmallows can brown quickly; keep an eye on them during the last 10 minutes to avoid burning.
  • Leftover casserole can be refrigerated and gently reheated in the oven.

Find it online: https://flavorspath.com/sweet-potato-casserole-with-marshmallows-recipe/