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Sweet potato casserole with marshmallows topped and baked to perfection

Sweet Potato Casserole with Marshmallows from Scratch

A cozy, comforting sweet potato casserole topped with homemade or store-bought marshmallows. Perfect for holiday gatherings, this dish strikes a balance between sweetness and savory satisfaction.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 pounds sweet potatoes Baked for better flavor
  • 4 tablespoons butter, melted For adding richness
  • 1/3 to 1/2 cup brown sugar Use less for a savory taste
  • 2 large eggs Bind the mixture together
  • 1/3 cup milk or half and half For creaminess
  • 1 teaspoon vanilla extract Enhances flavor
  • 1 teaspoon cinnamon Adds warmth
  • 1 pinch salt Enhances sweetness
For Homemade Marshmallows
  • 3 packets unflavored gelatin Provides structure for marshmallows
  • 1 cup cold water, divided Necessary for gelatin and syrup
  • 1.5 cups sugar Sweet marshmallow base
  • 1 cup light corn syrup Adds sweetness and texture
  • 1/4 teaspoon salt Flavors the marshmallow
  • 1 teaspoon vanilla extract For flavor
  • Powdered sugar for dusting Prevents sticking

Method
 

Preparation
  1. Cook the sweet potatoes by baking at 400°F for 45 to 60 minutes until soft. Allow to cool, then scoop out the insides.
  2. Mash the sweet potato flesh until smooth. Mix with melted butter, brown sugar, eggs, milk, vanilla, cinnamon, and a pinch of salt until creamy.
  3. Spread the filling into a buttered 9x13 baking dish. Bake at 350°F for about 25 minutes.
Marshmallow Preparation
  1. Sprinkle gelatin over 1/2 cup of cold water in a stand mixer bowl and let it sit.
  2. Combine sugar, corn syrup, salt, and the remaining water in a saucepan. Boil until it reaches 240°F on a candy thermometer.
  3. Carefully pour the hot syrup into the gelatin while mixing on low. Then whip on high for 8 to 10 minutes until thick and glossy, mixing in vanilla at the end.
Assembling
  1. Spread the marshmallow fluff over the baked sweet potato layer, or for neat squares, pour into a powdered sugar dusted pan and set before placing on top.
  2. Toast the top by baking for 8 to 12 minutes at 350°F until puffed and lightly golden. Watch closely to avoid burning.

Notes

Make ahead options: Prepare filling, refrigerate; make marshmallows 1-2 days in advance; fully bake the base earlier in the day.