Southern Sweet Potato Casserole with Marshmallows
This Traditional Southern Sweet Potato Casserole with Marshmallows is baked to perfection with a pillowy soft and gooey topping. This makes the perfect dessert or side dish for Sunday dinners, Thanksgiving, or any holiday. Feel free to toss in pecans or any nuts you wish.
Servings 6 cups
Calories 101 kcal
2 1/2 -3 pounds sweet potatoes Cooked, mashed, and cooled. 1/2 cup brown sweetener or sugar Light 2 eggs Must be at room temperature. 1 teaspoon vanilla 4 tablespoons unsalted butter, melted Measured solid, this is 1/4 cup 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 2 cups mini marshmallows You may need a handful more to completely cover the casserole.
Preheat oven to 375 degrees. Grease a 9x13 baking dish to prevent sticking. Combine the mashed sweet potatoes, eggs, butter, vanilla, brown sugar or sweetener, cinnamon, nutmeg, and salt in a mixing bowl. Use a hand mixer to blend the ingredients at medium speed. You can also mix by hand or use a blender. Pour the sweet potato mixture into the baking dish. Top with the marshmallows. I like to ensure the casserole is fully covered. You may need a handful more to completely cover the casserole. Bake for 20-25 minutes or until the marshmallows have browned and are gooey. Cool before serving.
You can bake, air fry, or boil the sweet potatoes. I don't like to boil them because it usually results in a casserole that is somewhat watery.
To use the air fryer, wash and scrub the sweet potatoes clean. Spritz with a little olive oil and rub it into the entire potato. Air fry for 35-40 minutes on 400 until the sweet potatoes are soft.
To use the oven, bake for 60-70 minutes on 400 degrees until soft.
To boil, place the sweet potatoes in a pot with enough water to cover the sweet potatoes. Bring the water to a boil on medium-high heat. Cook for 30-40 minutes or until they are soft.
Using a hand mixer or blender will create a smooth batter.
You can omit the marshmallows if you wish.
You can use canned sweet potatoes if you wish. Be sure to drain them thoroughly first.
Lots of variations of this dish use pecans. You can top the sweet potatoes with any kind of nuts you like. Add them prior to adding the final marshmallow layer.
You can use dark or light brown sugar. I prefer to use brown monkfruit. It measures 1:1 like table sugar (refined).
Room temperature eggs are necessary for light and fluffy texture.
If you double the recipe you may need a larger baking dish. Cook time remains the same.
Macros assume monkfruit sweetener is used. Feel free to use the nutrition calculator of your choice and add in the exact brands of ingredients you personally use in the recipe.
Serving: 0.5 cup | Calories: 101 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 4 g