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Sweet Potato Casserole with Marshmallows and Pecans

Sweet potato casserole is a staple side dish during the holidays in my home. It’s creamy and luscious. It offers some lovely sweetness alongside your classic savory, hearty meals. 
Course Dinner
Cuisine soul food, Southern American
Keyword sweet potato casserole, sweet potato casserole with marshmallows, sweet potato pudding, sweet potato souffle
Prep Time 5 minutes
Cook Time 40 minutes
Servings 10 people
Calories 460kcal
Author April Boller Wright

Ingredients

Browned Butter

  • 1 cup unsalted butter Browning the butter is optional - the casserole will still taste delicious with melted butter instead. If not browning the butter, be sure to melt it before mixing into the sweet potato filling.

Sweet Potato Casserole

  • 2 lb sweet potatoes
  • 2 eggs plus one yolk
  • 1 tsp cinnamon
  • small pinch of nutmeg
  • 1/2 cup brown sugar plus an additional 2 tbsp
  • 1/4 cup white sugar plus an additional 1 tbsp
  • 1/2 tsp salt
  • 1/2 tsp fresh lemon juice
  • 1/4 cup pineapple juice
  • 1/2 cup heavy whipping cream or regular milk

Topping

  • 1/2 cup chopped pecans
  • 16 oz marshmallows

Instructions

Browned Butter

  • Chop butter into small pieces. Over medium heat, melt butter in skillet until liquid. Let butter simmer until it pops and turns yellow. Stir constantly as color changes to light brown. Remove from heat when brown bits form.

Sweet Potato Casserole

  • Preheat oven to 400°F. Rub sweet potatoes with oil and wrap in foil. Bake for 1 hour until very soft. Allow to cool slightly. Reduce oven temp to 375F.
  • Scoop out flesh into a bowl. Use a food processor, an electric hand mixer or beat by hand to mash the sweet potatoes until smooth. Mix in eggs, brown sugar, white sugar, cinnamon, nutmeg, salt, lemon juice, pineapple juice, heavy cream and browned butter until well combined.Transfer to a greased baking dish. Bake for 30 minutes.
  • Remove from oven, top with marshmallows and pecans. Bake for 20-25 minutes, or until marshmallows are lightly browned and have a gooey appearance.Allow casserole to cool for 10 minutes. Enjoy

Notes

  • Roast the sweet potatoes. Poke holes all over the sweet potato. Wrap the sweet potatoes in foil. Roast in the oven until fork tender.Roasting times will vary depending on the size of your potatoes. 

 

Nutrition

Serving: 1g | Calories: 460kcal | Carbohydrates: 73g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 224mg | Potassium: 371mg | Fiber: 3g | Sugar: 46g | Vitamin A: 13376IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg