Canned Sweet Potato Casserole Recipe (Easy!)
My sweet potato casserole has a soft, creamy layer under golden, gooey marshmallows, with a little orange juice so all that sweetness doesn't feel heavy.
Servings: 8
Calories: 293kcal
Ingredients
- 2 (29-ounces) cans cut sweet potatoes in syrup (58 ounces before draining) well drained
- 4 large eggs
- ¾ cup dark brown sugar firmly packed
- ¼ cup (½ stick) salted butter softened
- ¼ cup cornstarch
- 2 tablespoons orange juice
- 1½ teaspoons nutmeg
- 10 ounces bag mini marshmallows
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Place the drained sweet potatoes, eggs, dark brown sugar, softened butter, orange juice, cornstarch and nutmeg in a large bowl and beat with a mixer. The mixture does not need to be completely smooth, a lumpy mixture means that you'll end up with soft but not mushy casserole. The butter, since it is softened and not melted, will show up as light streaks in the batter. That is normal and not a problem.2 (29-ounces) cans cut sweet potatoes in syrup (58 ounces before draining), 4 large eggs, ¾ cup dark brown sugar, ¼ cup (½ stick) salted butter, ¼ cup cornstarch, 2 tablespoons orange juice, 1½ teaspoons nutmeg
- Pour the mixture into a 9x13 inch baking dish or 2 quart casserole dish and spread it out into an even layer.
- Sprinkle with a full, even layer of mini marshmallows.10 ounces bag mini marshmallows
- Bake for 20-30 minutes until the marshmallows are just golden brown and the sweet potato layer is hot and bubbly. If the marshmallows get overly cooked they will end up oozing a little on top of your casserole.
- Remove from the oven and let cool for 10-20 minutes to set up.
- Serve warm.
Notes
Tips:
- I drain the sweet potatoes really well, because extra syrup makes the filling wetter and looser than it should be.
- I go by the center: it's done when it looks set and doesn't slosh when I gently move the pan.
- I let it rest 10 to 20 minutes so it scoops cleanly instead of spooning up loose.
Storage:
Cover and refrigerate leftovers for 5 to 7 days. To freeze, keep it in a freezer-safe container for 3 to 6 months, though the marshmallows may change texture after thawing. Thaw it in the refrigerator a day or two ahead, then let it sit out about 30 minutes before reheating in the oven.
Nutrition
Calories: 293kcal | Carbohydrates: 54g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 112mg | Potassium: 72mg | Fiber: 0.2g | Sugar: 41g | Vitamin A: 340IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
