Sweet Potato Casserole with Marshmallows

Sweet Potato Casserole with Marshmallows

Sweet potato casserole with marshmallows is as American for Thanksgiving as stuffing. It is truly traditional and absolutely delectable. It could be served as dessert but I can promise you that it will compliment a meal beautifully.

I like to enhance my sweet potato casserole with spices such as cinnamon, cloves and nutmeg. This makes it aromatic and comforting as well. I also like to add orange juice and zest to cut down on the sweetness a bit. The type of cream that I use is heavy cream. However, you can use whatever cream you want. Even sour cream would be great in this!

If you would like you can add sliced apples or nuts to this casserole as well. Whatever you decide, you will end up with a very delicious meal. All in all this is a fantastic dish that is sure to please adults and children alike.

Here is what you need to make this highly enjoyable sweet potato casserole with marshmallows:


Serves eight

4 cups mashed sweet potatoes
¼ cup cream
½ cup brown sugar
2 tablespoons unsalted butter at room temperature
1 teaspoon vanilla
½ teaspoon orange zest
Juice of ½ large orange
½ teaspoon cinnamon
¼ teaspoon nutmeg
Pinch ground cloves
2 to 3 cups marshmallows – depending on the size

• Preheat oven to 375 degrees.
• Mix all ingredients, except for marshmallows, in a bowl.
• Spread sweet potatoes in a buttered baking dish.
• Sprinkle evenly with marshmallows.
• Place in oven and bake for 35 minutes until marshmallows are browned.
• Serve

CALORIES 259.28; FAT 5.96 grs (sat 3.63; mono 1.56; poly 0.32); PROTEIN 2.78 grs ; FIBER 4.25 grs; CARBS 50.13 grs; CHOLESTEROL 17.90 mg; IRON 1.32 mg; SODIUM 60.27 mg; CALCIUM 61.57 mg

Print the Sweet Potato Casserole with Marshmallows Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

14 Comments

  • November 27, 2009

    Anis

    So it was thanksgiving last night… and I really needed to make Sweet Potato Casserole with Marshmallows. I was asked to cook this in the morning and I had no idea where to start… but luckily I found your website!! I simply followed your instruction on the video and omg, it was the best success that I’ve ever made in my kitchen!!!! Everyone started to dig in and the dish got empty within 20 minutes. Amazing Recipe!!!! And I appreciate what you’re doing with this website! I’m pretty sure its helping out a lot more people out there. Thank you so much for helping me out!

  • November 27, 2009

    theFrugalChef

    Thank you so much for the kind remarks! I am really happy this helped you. You have made my day! Take care!
    Mary Ann

  • December 24, 2010

    Kara

    This is a wonderful recipe. I have never tasted sweet potatoes as good as these! Never again will I cook them any other way!!

  • December 26, 2010

    theFrugalChef

    Awesome Kara! I am happy you like this. Thanks for coming by and letting me know. I hops 2011 fills you with blessings! Take care!
    Mary Ann

  • November 23, 2011

    Anjie

    I appreciate your recipe and video tutorial.
    I did make this today but for some reason it taste like too much orange. Is there something I can add to cut down the citrus taste?

  • November 23, 2011

    Daniel

    You said you can make it a day ahead in the video, but you said after you bake it? But then the next day to bake it again? I’m confused. Could I just mix the ingredients, put it in the dish, and cover it and let it sit in the fridge for the night, then bake in the morning?

  • December 1, 2011

    theFrugalChef

    I am sorry this did not work for you! Next time, if you decide to make it again, maybe use less orange or none at all. I appreciate you coming by and giving this a try!
    Mary Ann

  • December 1, 2011

    theFrugalChef

    Hi Daniel!
    I am so sorry I am answering you so late. Your message got spammed for some reason. Next time, go ahead and mix it all and refrigerate it to bake the following day. If you refrigerate it baked, you would have to only put it in the oven to heat through. Again, sorry! I appreciate you coming by.
    Mary Ann

  • November 18, 2012

    Tina

    Could this recipe be made with canned sweet potatoes and what is the size of the baking pan that should be used? Thank you for your help!

  • November 19, 2012

    theFrugalChef

    Hi Tina!
    I do not know the size of the can you are wanting to use so I can not really answer your question. You can used canned sweet potatoes. That should be fine. As for the size of the pan, it all depend on the size of your can. Thank you and Happy Thanksgiving!
    Mary Ann

  • November 29, 2012

    Anjie

    Hello, again! Im back to check this recipe again this year! Thanks for the tip about not using any orange. I think it will work well this time. Besides I had to improvise with carnation milk instead of heavy cream, and I also added an oatmeal streusel to the top.
    Thanks again!

  • November 30, 2012

    theFrugalChef

    Hi Anjie!
    Awesome! I am happy this worked for you! Take care!
    Mary Ann

  • November 25, 2014

    ingrid

    Please help cand i put my yams in cubeb not mash helppp and can i bake it the next day i dont andurstand baking with masmallow or no for next day

  • November 26, 2014

    theFrugalChef

    Hi Ingrid!
    Yes. Go ahead and make these with cubed yams. Place the marshmallows on top before you bake the casserole. Thank you for stopping by.
    Mary Ann

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