Sweet Potato Casserole

with mini marshmallows


8 large sweet potatoes

¾ cup brown sugar

¼ pound butter, melted

3 large eggs, separated

2 teaspoons vanilla

1 tablespoon salt

2 cups mini marshmallows


  1. Preheat the oven to 350°F.
  2. Bake the sweet potatoes until they are soft in the center.
  3. Remove from the oven, and set aside to cool slightly.
  4. Peel the sweet poatoes, and place in a mixer bowl with the whip attachment. Whip until smooth.
  5. Add the brown sugar, butter, egg yolks, vanilla and salt; mix until thoroughly combined.
  6. Transfer the sweet potato mixture to another bowl, and wash the mixer bowl and whip attachment.
  7. Place the bowl back on the mixer and add the egg whites.
  8. Using the whip attachment, whip the egg whites until they form stiff peaks.
  9. Gently fold the egg whites into the sweet potato mixture, being careful not to overmix and “deflate” the egg whites.
  10. Lightly grease a 9×13 casserole dish, and add the sweet potato-egg white mixture to    the dish.
  11. Top the casserole with the mini marshmallows.
  12. Bake at 350°F for 20 to 25 minutes, until the sweet potatoes have set and are no longer “loose” looking.
  13. Remove from the oven and cool slightly before serving.

Ingredients used in this recipe