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Sweet Potato Casserole With Marshmallow Cream

Submitted by: | Source: Clara Walker ( my granny)

Sweet Potato Casserole with Marshmallow Cream
2012-10-28 Other
5 13

Sweet potatoes are processed through a food mill or fine colander so the potatoes are smooth with no lumps or strings.

  • Servings: 8-10
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 40 minutes


3 cups Sweet Potatoes, cooked
1 cup White Sugar
½ cup Melted Butter
3 Large Eggs
⅓ cup Milk
1½ tsp Vanilla Extract
1 jar Marshmallow Cream or Mini Marshmallows


Preheat oven to 350 degrees. Grease an 8 X 8 baking dish. Run the cooked sweet potatoes through a ricer, food mill or fine mesh sieve or colander.

Stir in the rest of the ingredients by hand. Pour into baking dish. Top with marshmallow cream or mini marshmallows. The marshmallow cream will come out of the jar easier if microwaved it for just a couple of seconds. No longer or you will have a marshmallow volcano! Bake until marshmallows are puffy and slightly browned.

Helpful Tips:

I always double this recipe so we will have leftovers for the next day. You can make this up the night before, except for the marshmallow cream. Heat the sweet potatoes through in the microwave or stove top, then add the marshmallow cream. If you don't, the marshmallows will be done but the inside will still be cold. These sweet potatoes are my granny's recipe, Clara Walker. What makes them extra special? You run your sweet potatoes through a food mill or fine colander and the potatoes are smooth with no lumps or strings.