Skip to main content

Sweet Potato Casserole with Marshmallow Topping

  • Author:
  • Updated:
Marshmallow topped sweet potatoes

The combination of sweet potato and marshmallow makes for a nice balance of sweetness without being overly so. But if you love a super sweet casserole add ⅓ cup brown sugar to the mashed sweet potato mixture.

For a unique variation try adding 1 to 2 teaspoons of Jamie Geller Hawaij for Coffee.  Learn more about this spice mix in the video below. 

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 2½ pounds sweet potatoes (4 medium), peeled and cubed
  • 4 tablespoons vegan butter or extra virgin olive oil, such as Colavita
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 1 cup coarsely chopped pecans
  • 1 (10-ounce) bag marshmallows


1. Preheat oven to 350°F. Grease a 9- x 9-inch baking dish.

2. Cover potatoes with water in a medium pot and bring to a boil over high heat. Simmer until tender, about 15 minutes.

3. Drain well and return to the pot. Add margarine, egg, vanilla, and salt. Mash with a fork or potato masher until slightly chunky. Stir in pecans.

4. Transfer to prepared baking dish and smooth top. Cover with marshmallows and bake at 350°F for 12 to 15 minutes, or until golden brown. Serve immediately.

Recipe Courtesy of JOY of KOSHER Fast, Fresh Family Recipes, by Jamie Geller (HarperCollins 2013) - BUY NOW