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 Cinnamon, Ground
- .25 tsp.25 tsp.25 tsp Nutmeg, Ground
- .25 tsp.25 tsp.25 tsp Allspice, Ground
- 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
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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: | 738 |
| Fat: | 12 g |
| Carbohydrates: | 148 g |
| Protein: | 10 g |
| Cholesterol: | 0 g |
| Sodium: | 353 mg |
| Fiber: | 17 g |
| Sugars: | 79 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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.