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Sweet Potato Casserole with Marshmallows and corner scooped on spoon.
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Sweet Potato Casserole

This Sweet Potato Casserole is topped with a crunchy pecan streusel and finished off with toasted marshmallows. A creamy and delightful side dish that is festive enough for the holiday dinner table and delicious enough to eat all year long!
Course: Side Dish
Total Time: 1 hour 30 minutes
Servings: 12
Author: Heather

Ingredients

Sweet Potato Filling

Streusel Topping

Instructions

Cook Sweet Potatoes in Instant Pot

  • Add the trivet and 1 cup of water to the Instant Pot. Pierce sweet potatoes with fork 6-8 times. Place sweet potatoes on trivet, go ahead and stack them. Secure lid and set pot to high pressure for 18 minutes. Do a 10 minute natural release and then a quick release. Turn off the Instant Pit and remove lid. Let potatoes cool long enough to be able to handle. Peel skin off potatoes with your hands.

Sweet Potato Casserole

  • Preheat oven to 375°.
  • In a large bowl, mash cooked and peeled sweet potatoes and stir in brown sugar, melted butter, eggs, vanilla and heavy cream.
  • In a medium bowl, combine the streusel topping ingredients: brown sugar, flour, chopped pecans and melted butter.
  • Spread the sweet potato filling in a 9x13 baking dish. Sprinkle the streusel on top of the potatoes.
  • Bake for 20 minutes.
  • Sprinkle mini marshmallows on top of the casserole and bake for another 5-10 minutes until marshmallows are puffy and slightly golden brown.

Notes

If you do not have an Instant Pot, you can peel and boil the potatoes for about 25-30 minutes, pierce them and bake them at 400° for an hour, or pierce them and pop them in the microwave for 15-20 minutes.

Nutrition

Calories: 526kcal | Carbohydrates: 77g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 243mg | Potassium: 669mg | Fiber: 6g | Sugar: 41g | Vitamin A: 24676IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 2mg
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