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+ servings

Sweet Potato Casserole with Marshmallows

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Yields: 8 -10 servings


  • 4 pounds sweet potatoes
  • ¼ cup plus 1 tablespoon fresh squeezed orange juice
  • ¼ cup plus 1 tablespoon crème fraîche
  • 1 packed tablespoon brown sugar
  • 1 tablespoon plus 1 teaspoon molasses
  • 1 teaspoon freshly grated ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Salt
  • 3-4 cups mini marshmallows This totally depends on how much you love marshmallows. I always use the full 4 cups…


  • Rinse the potatoes well and place them in a large pot. Cover with plenty of water. Bring to a boil, then lower to a simmer. Simmer for 50 minutes to an hour until the potatoes are completely tender. (They should have zero resistance when pierced with the tip of a sharp knife.) Drain the potatoes. When cool enough to handle remove the potatoes from their skins (they should peel right off) and transfer the flesh to a large mixing bowl.
  • Pre-heat your oven to 375 degrees.
  • Using a hand mixer, whip the potatoes until smooth. Add the orange juice, crème fraiche, brown sugar, molasses, ginger, cinnamon, nutmeg and a pinch of salt, and whip again. (You can also use a stand mixer.) You want things verrrry smooth and fluffy, people. Taste and season with a little more salt if necessary.
  • Transfer the potatoes to a 9”x13” baking dish and smooth the top. Add the marshmallows in an even layer. Bake for 15-20 minutes until the potatoes are warm and the marshmallows are lightly brown. Serve warm.