Whipped Sweet Potato Casserole

124 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Bea Gassman
Recipe by  Bea Gassman

“A good recipe to try on finicky kids.”

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Adjust Servings

Original recipe yields 5 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large saucepan cook sweet potatoes in salted water over medium-high heat for about 20 minutes, or until done. Drain, and add orange juice, brown sugar, nutmeg and butter. Whip until smooth. Spread into a medium size casserole dish and top with marshmallows.
  3. Bake in preheated oven for about 10 minutes, or until marshmallows are golden brown.

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Reviews (124)

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This is an excellent recipe. These sweet potatoes are delicious! I have made them several times now. I was nervous initially about making them after reading the varying reviews here - some saying too sweet, some saying not sweet enough, too much nutmeg, etc. I think the trick is (and the beauty of this recipe)to mix up the potatoes with the butter then add half of the sugar, nutmeg and orange juice called for. Then taste it. Then add up to the second half to correct it to your taste. The other great thing about this recipe is that I always make it the day before. I cover it and refrigerate it in the serving dish without the marshmallows. I reheat it on the day I need it then add the marshmallows and toast them under the broiler. Delicious!



This was an excellent treat. I even shortcutted using "Bruce's" canned sweet potatoes! Ideal for anyone on the go.



This is a very very good traditional casserole, but because sweet potatoes vary greatly in size, mine ended up under-spiced because they were huge, so watch out and make sure your potatoes are spicy enough. It was still tasty. This is the perfect recipe for a traditional casserole. However, I think if you combine it with the "Eggless Sweet Potato Casserole" recipe, it becomes something that is the ultimate sweet potato dish. I used the technique of whipping the potatoes (genius!). I don't think it matters too much which spice scheme you use as long as there is enough spice (The eggless recipe results in sweeter sweet potatoes). I then made the pecan topping from the other recipe and added it to the top. I cooked it according to the other directions for a while ( because the pecan topping takes time to cook, then I added marshmellows like this recipe has, and it was perfect for my tastes. When I comined the two recipes, it turned out a lot like Boston Market sweet potato casserole.

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Amount Per Serving (5 total)

  • Calories
  • 296 cal
  • 15%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 62.3 g
  • 20%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 96 mg
  • 4%

Based on a 2,000 calorie diet



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Sweet Potato Casserole II


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Ben's Sweet Potato Casserole