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Sweet Potatoes with Marshmallows

recipe at a glance
Rating: 4/5 4 stars
6 reviews
1 comment

ready in: 30-60 minutes
serves/makes:   6

recipe id: 46862
cook method: stovetop, oven
Sweet Potatoes with Marshmallows Recipe
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2 1/2 pounds sweet potatoes
1 tablespoon butter
1/3 cup evaporated milk
1/4 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 bag miniature marshmallows


Preheat oven to 350 degrees F.

Peel sweet potatoes and place in large pot and boil. Reduce heat and cook until tender. Remove from heat and drain water. Add butter, evaporated milk, brown sugar, vanilla extract, cinnamon and beat until smooth. Using a large spoon; spoon mashed potato into 2 qt casserole dish smooth with smooth until top flattened and cover the top with marshmallows sprinkle with cinnamon if desired.

Cover with foil and cook for 20 minutes or until marshmallows have browned.

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386 calories, 3 grams fat, 87 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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CDKitchen Reviewed

REVIEW: recipe rating
Ok, let's make one thing very clear - this is in no way healthy for you. That said, it is to DIE for. We did try to make it a tad lower in sugar by using Splenda in place of the white sugar, and Splenda brown sugar in place of the brown (use half as much as called for). We also didn't use all the marshmallows, maybe only about 2/3rds of what was called for.

Registered Member at CDKitchen.com

Member since: November 24, 2012
REVIEW: recipe rating
I'm glad to have found this recipe just in time for Thanksgiving. I would challenge any other Sweet Potatoes with Marshmallows against this one. I used about 3 lbs because it was the weight of 3 sweet potatoes I bought. For the spoon measurements, I didn't go with a heaping but just a flat spoonful for the ingredients. Other than that I followed the recipe exactly and it came out GREAT! I was happy to cook this dish for Thanksgiving memories.

Guest at CDKitchen.com

REVIEW: recipe rating
Too much cinnamon! It ruined the dish! It should be a teaspoon not a tablespoon! I learned the hard way.

Guest at CDKitchen.com
Nov 21, 2012

I have never tried this recipe before.I hope it taste good and I like how u can change servings because we have a big family.

Guest at CDKitchen.com

REVIEW: recipe rating

Guest at CDKitchen.com

REVIEW: recipe rating
However, there are problems - There are 10 ingrediants listed, but only 9 are used... hmmm... what to do with the brown sugar! Also, what size marshmallows? 16 oz. is too big a bag, we ended up making 2 casserole dishes... very sweet... the family loved it!

Guest at CDKitchen.com

REVIEW: recipe rating
This casserole is VERY good, but I found it a little difficult and time-consuming to produce. Here is a good hint if you decide to mash the sweet potatoes yourself. Buy several medium size potatoes rather than one very large and one medium. Boy was that a mistake! You can cook sweet potatoes to soften in 25-35 minutes; however, it's more like an hour when you add one huge one to the pot! Also, peel the potatoes before boiling; the cookbook I have says to boil, cool, then peel. Worked much better to have the peeling done first. I had a hard time getting the "topping" spread on top of the uncooked potato mixture. It didn't want to spread; it wanted to mix. I probably should not have let the topping sit too long before spreading, but I was trying to get things done while the oversized sweet potato was boiling for an extra 1/2 hour!!! It was hard work but tasted wonderful; company had seconds! So I give it a "4." Next year, maybe I can bump it up to a "5."

CDKitchen Staff Reply:
Cut the potatoes into quarters after peeling, then boil. That way it won't matter what size potatoes you get. You could also use canned or vacuum packed instead of fresh.