Sweet Potato Casserole with Marshmallows
This casserole is sweet enough that it doubles as a dessert.
What you’ll Need to Make Sweet Potato Casserole with Marshmallows
How to make Sweet Potato Casserole with Marshmallows
To start, cook the sweet potatoes. You can do this by baking, boiling or microwaving them.
If you are in a time crunch, microwave the potatoes. I have used this method and have found that it works just as well. To microwave, wash and dry the potatoes. Then, using a fork, prick all over. Five to six pricks should suffice. Microwave for 4 minutes. Turn over and microwave for a further 4 minutes. The cooking time will vary depending on the size and thickness of the potato. Check for doneness with a fork or skewer. Poke through the skin until you reach the center and make sure you can do so easily, without resistance. If needed, continue using 30 second increments until the potato is cooked all the way through.
To boil, place the washed and peeled whole potatoes in a pot of salted water. Make sure there is sufficient water to cover to the potatoes by at least an inch. Bring the water to a boil, cover the pot and lower the heat until the potatoes are tender when pricked all the way through. You will need to allow about 45 minutes for the potatoes to simmer.
To bake the potatoes, wash, dry and prick all over with a fork. Bake at 350F directly on a rack positioned in the middle of the oven for 1 hour or until fully cooked.
My preferred method is baking the potatoes.
Preheat the oven to 350F with a rack positioned in the center of the oven.
Cut them into 1-inch slices and place them in the stand mixer, fitted with a paddle attachment.
Blend the potatoes on low. Add butter, sugar, salt, cinnamon, nutmeg and vanilla and continue blending. Slowly add in the heavy cream while continuing to blend.
Transfer the potatoes to an oven proof baking dish. Smooth out the top and top with marshmallows. Add enough marshmallows to cover the surface entirely in a single layer.
Bake at 350F for 15 minutes or until the marshmallow topping is a light brown.
Ingredients
- 2 sweet potatoes (2 lbs)
- 2 tbsp unsalted butter
- 1 tbsp packed dark brown sugar
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp pure vanilla essence
- 1/2 tsp salt
- 1/4 cup heavy whipping cream
- 2 cups mini marshmallows
Instructions
- To start, cook the sweet potatoes. You can do this by baking, boiling or microwaving them.
- Preheat the oven to 350F with a rack positioned in the center of the oven.
- Allow the potatoes to cool sufficiently before handling them.
- Cut them into 1-inch slices and place them in the stand mixer, fitted with a paddle attachment.
- Blend the potatoes on low until smooth. Add butter, sugar, salt, cinnamon, nutmeg and vanilla and continue blending. Slowly add in the heavy cream while continuing to blend.
- Transfer the potatoes to an oven proof baking dish. Smooth out the top and top with marshmallows. Add enough marshmallows to cover the surface entirely in a single layer.
- Bake at 350F for 15 minutes or until the marshmallow topping is a light brown
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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