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Holiday Sweet Potato Casserole

Holiday Sweet Potato Casserole

Holiday Sweet Potato Casserole

Did you know that marshmallows have magical invisibility powers? The reason we wait until the very end of the baking time to add marshmallows to a casserole is that if they’re baked slightly over the toasted browning phase, they will disappear! Yes, vanish. There is a minute or so when they are perfectly golden brown, and if you miss that minute—poof!—the ooey-gooey marshmallows explode. This isn’t a bad thing; they will coat the top of these delicious sweet potatoes either way. But try it for yourself and see what you think.

  • Author: Addie Gundry
  • Prep Time: 1 hour
  • Cook Time: 1 hour 15 minutes
  • Total Time: 2 hour 15 minutes
  • Yield: Serves 8-10 1x
  • Category: Bakery


  • 6 sweet potatoes
  • 1 cup granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup whole milk
  • 2 large eggs
  • Streusel Topping
  • 1 cup light brown sugar
  • 1 cup pecans, chopped
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • 1 to 2 cups mini marshmallows


  1. Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil. Pierce the sweet potatoes with a fork, place them on the baking sheet, and bake until tender, about 45 minutes. Remove the potatoes and lower the oven temperature to 350 degrees F.
  2. Meanwhile, combine all the topping ingredients except for the marshmallows in a small bowl.
  3. Peel the potatoes and mash them with the sugar, 4 tablespoons butter, milk, and eggs. Pour the mixture into a 9-inch pie plate. Sprinkle the topping over the potatoes and bake for 20 minutes.
    Remove from the oven and add the marshmallows. Add at least 1 cup and up to 2 cups depending on how sweet you want the casserole to be. Bake for an additional 10 minutes. Serve.

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