Sweet Potato Marshmallow Casserole (Printer-Friendly)
Creamy mashed sweet potatoes with cinnamon and maple, topped with pecan streusel and gooey marshmallows for holiday perfection.
# What You’ll Need to Cook:
→ Casserole
01 -
2 pounds sweet potatoes, cleaned
02 -
4 tablespoons melted butter
03 -
1/4 cup milk
04 -
1/4 cup packed brown sugar
05 -
2 tablespoons maple syrup
06 -
1 teaspoon cinnamon
07 -
1 egg
08 -
1 teaspoon vanilla
09 -
Cooking spray
→ Topping
10 -
1/2 cup packed brown sugar
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1/2 cup flour
12 -
4 tablespoons melted butter
13 -
1/4 cup chopped pecans
14 -
1 cup miniature marshmallows
# Steps to Prepare:
01 -
Preheat the oven to 350°F (175°C). Line a sheet pan with foil and coat with cooking spray. Prick the potatoes with a fork and place them on the pan. Bake until tender, 45-60 minutes.
02 -
When the potatoes are cool enough to handle, cut them open, scoop out the insides, and place in a large bowl. Add butter, milk, brown sugar, maple syrup, cinnamon, egg, and vanilla to the bowl. Use a potato masher or hand mixer to mash until mostly smooth.
03 -
Grease a 9-inch square pan or 2-quart baking dish with cooking spray. Spread the sweet potato mixture evenly in the pan.
04 -
In another bowl, mix brown sugar, flour, melted butter, and pecans until crumbly. Sprinkle the crumb topping over the sweet potatoes.
05 -
Bake for 25-30 minutes or until topping has lightly browned.
06 -
Remove from oven, sprinkle marshmallows on top, then return to the oven. Bake for an additional 3-5 minutes or until marshmallows are just melted.
07 -
Serve immediately.
# Extra Cooking Tips:
01 -
You can peel your roasted sweet potatoes and slice them into chunks or scoop the insides out of their skins. Both methods work.
02 -
Roasting sweet potatoes enhances their flavor, but boiling or steaming cubed potatoes is also an option.
03 -
Add marshmallows at the very end to avoid burning the topping.