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Sweet Potato Casserole with Marshmallow
This sweet potato casserole recipe will please everyone at Thanksgiving table! It's topped with pillowy marshmallows and a buttery pecan crumble.
👥 8 Servings⏱️ Prep & Cook: 3h⏳ Prep: 2h👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●knife
- ●bowl
- ●casserole dish
📝 Preparation Steps
1
For the filling: Preheat the oven to 425°F. Line a baking sheet with foil.
2
Place the sweet potatoes on the foil and pierce the tops 2 to 3 times with a knife. Loosely cover with foil. Roast until very soft, about 50 to ⏱️ 60 minutes. Uncover and let rest until cool enough to handle. Peel the sweet potatoes, discarding the skin.
3
In a large bowl, combine the roasted sweet potato, butter, cream, light brown sugar, eggs, salt, cinnamon, smoked paprika, and cayenne. Mash until smooth (or leave it a little chunky if you like!).
large eggs3
4
Reduce the oven temperature to 375°F. Butter a 13-by-9-inch casserole dish. Place the sweet potato filling in the casserole dish and smooth the top.
5
For the topping: In a small bowl, stir together the flour, sugar, cinnamon, and salt. Add the pecans and butter and mix until the mixture is clumpy. Sprinkle 1 cup of marshmallows all over the potato filling. Then top with all of the streusel. Bake for ⏱️ 25 minutes. Remove from the oven and top with the remaining 1 cup of marshmallows. Return to the oven for 10 to ⏱️ 15 minutes, or until the casserole is bubbly around the edges, hot in the middle, and the marshmallows on top are golden brown. Let cool for a few minutes before serving.
Nutrition Facts
calories
623 Calories
fat Content
34 g
fiber Content
8 g
sugar Content
31 g
sodium Content
593 mg
protein Content
8 g
trans Fat Content
0 g
cholesterol Content
132 mg
carbohydrate Content
66 g
saturated Fat Content
16 g
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