Sweet Potato Casserole with Toasted Marshmallow Fluff
It might be the greatest debate on the Thanksgiving table — to add marshmallows or to skip the fluff. This Sweet Potato Casserole is made with a homemade marshmallow fluff topping that can be added to the make-ahead individual servings or skipped for those non-fluff fans.
I recommend using a kitchen torch to toast up the marshmallow topping tableside for serving. It’s interactive fun for Thanksgiving, and it just might talk convince the anti-marshmallow crowd that this dish isn’t complete without the campfire topping.
PREP TIME
15 minutes
COOK TIME
45 minutes
INGREDIENTS
14
Serves: 4-6
Ingredients
- 2.5 lb2.5 lb2.5 lb Sweet Potato, about 2 large
- 3 Tbsp3 Tbsp3 Tbsp Avocado Oil
- .5 tsp.5 tsp.5 tsp Kosher Salt
- .25 tsp.25 tsp.25 tsp Black Pepper
- 1 cup1 cup1 cup Almond Milk, unsweetened
- 111 Egg
- 1 tsp1 tsp1 tsp Ground Cinnamon
- .25 tsp.25 tsp.25 tsp ground Nutmeg
- .25 tsp.25 tsp.25 tsp ground Allspice
- 444 Egg Whites
- 1 cup1 cup1 cup Granulated White Sugar
- .5 tsp.5 tsp.5 tsp Cream of Tartar
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
Marshmallow Fluff
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400 degrees F.
- Peel sweet potatoes and cut into 2-inch chunks. Add to a large sheetpan and drizzle with avocado oil. Season with kosher salt and cracked black pepper. Stir to coat well.
- Roast potatoes for 25 minutes, flipping halfway through.
- Add roasted potatoes to a large bowl with almond milk, egg, cinnamon, nutmeg and allspice. Use a hand mixer to blend until smooth.
- Separate mix into 4 8-ounce baking dishes. Bake for 20 minutes and serve.
- Note: These can be made ahead and baked just before serving.
- For the marshmallow fluff:
- In a metal bowl, add egg whites, sugar and cream of tartar.
- Add water to a medium saucepan and bring to a simmer. Once simmering, place metal bowl over the pan to create a double-boiler. Make sure water isn’t touching the bottom of the bowl.
- Whisk ingredients until sugar is dissolved and mixture reaches 160 degrees F.
- Remove from heat and add fluff to the bowl of a stand mixer. Add in vanilla and whisk on high speed for about 5 minutes, until stiff peaks are formed.
- Place fluff into a piping bag and pipe onto individual Sweet Potato Casseroles. Use torch to toast marshmallow.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free FODMAP Free Gluten Free Grain Free Nightshade Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 838 |
| Fat: | 15 g |
| Carbohydrates: | 147 g |
| Protein: | 27 g |
| Cholesterol: | 0 g |
| Sodium: | 513 mg |
| Fiber: | 17 g |
| Sugars: | 79 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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2 responses to “Sweet Potato Casserole with Toasted Marshmallow Fluff”
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all i know is that i’m coming over for thanksgiving. your recipes look fantastic!!
Thank you! I make these recipes to inspire others to cook and get in the kitchen. But I also love a good, full table of friends that share my love of food.