Sweet Potato Casserole with Marshmallows
This Southern sweet potato casserole with marshmallows, also called sweet potato souffle, is lightly sweetened mashed sweet potatoes with butter, cinnamon and an egg, baked under a puffy golden layer of mini marshmallows.
Servings: 4
Calories: 255kcal
Ingredients
- 2 large sweet potatoes or yams
- 1/2 cup sugar
- 2 tablespoons butter
- 1/2 teaspoon cinnamon
- 1/2 cup milk
- 1 egg
- 2 cups mini marshmallows or enough to cover the top
Instructions
- Peel and cut up the sweet potatoes. Cover with water and cook until tender. Drain, then mash sweet potatoes with a potato masher or mixer.2 large sweet potatoes or yams
- Add butter, sugar, cinnamon, and milk. Stir well. Add egg and blend well. If you add the egg to the hot and mashed sweet potato, it will begin to cook before it is blended and you will have scrambled eggs in your mixture.1/2 cup sugar, 2 tablespoons butter, 1/2 teaspoon cinnamon, 1/2 cup milk, 1 egg
- Pour the sweet potato mixture into an ovenproof casserole dish or pie plate and cover with marshmallows. Place in a 350-degree oven and cook until marshmallows are puffed and slightly browned.2 cups mini marshmallows
Video
Notes
Make ahead: Assemble without the marshmallows up to 48 hours ahead, cover and refrigerate. Add the marshmallows right before baking.
Storage: Refrigerate leftovers in an airtight container for up to 4 days and reheat in the microwave.
Freezing: Freeze without the marshmallow topping for up to 6 months. Thaw in the fridge, add fresh marshmallows and bake until browned.
Nutrition
Calories: 255kcal