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Sweet potato casserole with golden toasted marshmallows on one half and crunchy pecan streusel on the other in a white baking dish

Sweet Potato Casserole with Marshmallows

Roasted sweet potatoes whipped with butter, brown sugar, vanilla and warm spices, baked under toasted marshmallows with an optional pecan streusel half.
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Prep Time 20 minutes
Cook Time 35 minutes
Roast sweet potatoes 1 hour
Total Time 1 hour 55 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Sweet potato filling
  • 3 1/2 pounds orange sweet potatoes about 5 medium (1.6 kg)
  • 4 tablespoons unsalted butter melted (56 g)
  • 1/3 cup packed brown sugar (70 g)
  • 1/2 cup whole milk (120 ml)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
Marshmallow topping
  • 3 cups mini marshmallows use 1 1/2 cups if doing half pecan (150 g)
Optional pecan streusel for half the dish
  • 1/2 cup pecans chopped (55 g)
  • 1/4 cup packed brown sugar (50 g)
  • 2 tablespoons all-purpose flour
  • 1 pinch ground cinnamon
  • 2 tablespoons unsalted butter melted

Method
 

  1. Heat the oven to 400°F (205°C). Pierce the sweet potatoes with a fork and roast on a lined baking sheet for 50 to 60 minutes until very soft. Cool slightly.
  2. Reduce the oven to 350°F (175°C) and butter a 9x13-inch baking dish.
  3. Scoop the sweet potato flesh into a large bowl. Add the melted butter, brown sugar, milk, vanilla, cinnamon, nutmeg, ginger and salt, and beat until smooth.
  4. When the mixture is warm but not hot, beat in the eggs until fluffy. Spread evenly in the baking dish.
  5. If using the pecan streusel, stir the pecans, brown sugar, flour, cinnamon and melted butter together and sprinkle over half of the filling.
  6. Bake uncovered for 25 minutes until the edges are set.
  7. Scatter the marshmallows over the top (or the uncovered half) and bake 8 to 10 minutes more until puffed and golden. Broil 30 to 60 seconds for deeper color if desired, watching closely.
  8. Let stand 5 minutes before serving.

Notes

Make ahead: Assemble the filling up to 2 days ahead and refrigerate; add toppings and about 10 extra minutes to the first bake.
Canned option: Use two 29-ounce cans of sweet potatoes, drained, and reduce the brown sugar to 2 tablespoons.
Nutrition is an estimate per serving for the full marshmallow version without the pecan streusel.