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Sweet Potato Casserole with Marshmallows on a serving plate
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5 from 5 votes

Sweet Potato Casserole with Marshmallows

Sweet potato casserole is an easy recipe for your family Thanksgiving and Christmas feast.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert, Side Dish
Cuisine: American
Keyword: Christmas, easy, eggless, gluten free, pecans, Thanksgiving
Servings: 6
Calories: 443kcal
Author: Cooking Journey

Ingredients

  • 1,5 kg sweet potatoes 3,3 lbs or 4 large potatoes
  • 1/2 cup butter 110 g
  • 1/2 cup brown sugar
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 cup pecans 100 g
  • 1,5 cup mini marshmallows 100 g

Instructions

  • Preheat oven to 355 F / 180 C.
  • Wash, peel and cut potatoes in cubes. Place them in a large pot. Cover potatoes with water.
    Wash, peel and cut potatoes in cubes. Place them in a large pot. Cover potatoes with water.
  • Bring to the boil. Cook 15 minutes on medium heat.
    Bring to the boil. Cook 15 minutes on medium heat.
  • Drain potatoes in sieve or colander. Transfer them to the large bowl.
    Drain potatoes in sieve or colander. Transfer them to the large bowl.
  • Using the fork or hand mixer, mash or blend until desired consistency.
    Using the fork or hand mixer, mash or blend until desired consistency.
  • Add butter and continue mashing until incorporated.
    Add butter and continue mashing until incorporated.
  • Add sugar, spices and salt. Mix everything.
    Add sugar, spices and salt. Mix everything.
  • Crush half of pecans with hands or knife. Mix in the sweet potato mash.
    Crush half of pecans with hands or knife. Mix in the sweet potato mash.
  • Transfer mashed potatoes to the 7 x 10 inch / 18 x 25 cm baking dish. Gently press and smooth the top.
    Transfer mashed potatoes to the 7 x 10 inch / 18 x 25 cm baking dish. Gently press and smooth the top.
  • Crush leftover pecans and sprinkle on top of casserole.
    Crush leftover pecans and sprinkle on top of casserole.
  • Top with mini marshmallows.
    Top with mini marshmallows.
  • Bake 20 minutes until marshmallows are golden brown and filling is bubbly. Let it cool 10 minutes before serving.
    Bake 20 minutes until marshmallows are golden brown and filling is bubbly. Let it cool 10 minutes before serving.

Notes

You can freeze the sweet potato casserole without marshmallows up to two months.
Store leftover casserole up to 4 days in the fridge. Reheat it about 10 minutes in the oven (355 F / 180 C10 or microwave for about 2-3 minutes.