Sweet Potato Casserole with Homemade Marshmallow Fluff

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4.36 from 14 votes

Sweet Potato Casserole with Homemade Marshmallow Fluff

An easy recipe for sweet potato casserole with baked sweet potatoes and whipped marshmallow fluff!

Prep Time10

Cook Time1

Total Time1 20

Course: Side Dish

Cuisine: American

Servings: people

Calories: 328kcal

Author: Eden

Cost: $10

Equipment

Baking Sheet
Kitchen Torch

Ingredients

Sweet Potato Casserole

5 large sweet potatoes washed and pat dry
1/2 cup brown sugar
1/4 cup unsalted butter
1/2 tsp salt
2 tbsp heavy cream
1 tsp vanilla extract
10 large marshmallows

Marshmallow Fluff

Instructions

Preheat the oven to 425-degrees Fahrenheit
Rinse and pat dry the potatoes.
Line a baking sheet with foil and place the potatoes on the foil to bake.
Bake until tender for about 1 hour. You want them to be extra soft.
Cut them open and scoop out the sweet potato and place in a bowl, leaving the skin behind.
Mash the sweet potatoes with butter, sugar, salt, vanilla, and heavy cream while they’re hot.
Mash until the texture is smooth or how you like it. You can also use an electric mixer or blender to get smooth potatoes.
Spread the mashed sweet potatoes into a casserole dish.
Top with regular or large marshmallows, OR spread the homemade marshmallow fluff over the mashed sweet potatoes.
If you're using marshmallows, bake the dish in a 350-degree oven for 5 mins or until the marshmallows are golden brown.
Using a kitchen torch, torch the marshmallow fluff until it’s toasty!

Notes

You can also use marshmallows for this recipe. Add an even layer of marshmallows over the top of the sweet potatoes (once the casserole is done) and place in a 350-degree oven for 5 minutes until the marshmallows are gooey and toasted!

This would replace the marshmallow fluff but is still be just as delicious!

If you make this the day before, leave the marshmallows off until you warm it up in the oven the next day.

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