Camote Sweet Potato Casserole with Marshmallows

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Hey there! It’s April from Relax Lang Mpm blog. Let me share with you my easy sweet potato casserole recipe that’s perfect for the holidays.

Now you may know I live here in the beautiful island province of Marinduque, and we don’t have the easiest access to grocery stores with all the ingredients. But one thing we do have in abundance is the humble sweet potatoes! They grow so well in our soil and we have more than enough every harvesting time.

It’s amazing how we’ve done everything with the sweet potatoes except this casserole. So when I saw it online and the steps looked so easy, I figured it’s gonna be a good recipe to make.

The best part is you really only need about 30 minutes of active time to put it together. Those last few days before Christmas are always so hectic, so I love having recipes that don’t take all day to prepare.

Sweet Potato Casserole with Marshmallows

Camote Sweet Potato Casserole with Marshmallows 1

Here’s what you’ll need:

  • 2 kilos sweet potatoes, peeled and cut into 1/2 inch cubes
  • 1/2 cup butter, softened
  • 1/2 cup Nestle Cream or evaporated milk
  • 2 large eggs beaten
  • 1 cup brown sugar
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 2 cups marshmallows

Preheat your oven to 350 degrees. Grease a 9×13 casserole dish with butter.

Bring a large pot of salted water to a boil. Add the sweet potato cubes and boil for about 10-15 minutes, until very tender when pierced with a fork. Drain well.

In a large bowl, mash the cooked sweet potatoes with an electric mixer or potato masher until mostly smooth with a few lumps. Beat in the softened butter until fluffy. Then stir in the rest of the ingredients except marshmallows and mix until combined. You might want to start with half a cup of sugar first and taste it because some sweet potatoes are really sweet and hardly need sugar.

Transfer the sweet potato mixture to the prepared casserole dish and smooth the top. Bake for 20 -30 minutes, until mixture is dry. Remove from oven and top evenly with marshmallows. Return to oven and bake an additional 5 minutes, until the marshmallows are puffed and golden brown.

Allow to cool for 10 minutes before serving warm. Garnish with extra marshmallows or pecans, if desired. Enjoy!

So the next time you have a lot of sweet potatoes and you’re wondering what to do with them, consider this casserole. Fluffy, cinnamon-scented clouds of sweet potato goodness – it’s like eating a hug! This casserole is the perfect sweet side to bring to any holiday party. The sweet potatoes are creamy sweet and flavorful, with a wonderful crunchy toasted marshmallow topping. It’s always a crowd-pleaser.

Let me know if you give it a try! Just drop me a comment below or shoot me an email. You can also sign up for my newsletter below to get new recipe ideas delivered to your inbox each week.

Happy holidays and happy cooking!

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