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Easy Sweet Potato Casserole

If you're looking for an easy sweet potato casserole with a twist, this recipe is the one you want to start with. This Thanksgiving sweet potato recipe may have marshmallows, but it's not cloyingly sweet.
4.5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Inactive Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 189kcal


  • Large pot
  • Colander
  • Hand mixer
  • 10x7 Baking dish


  • 2 pounds sweet potato peeled and cubed
  • ¼ cup pomegranate juice
  • ¼ cup heavy cream
  • 1 tablespoon maple syrup
  • 2 tablespoons butter
  • 1 teaspoon kafe hawaij plus more if desired, or use your favorite pumpkin spice blend
  • 1 ½ cups miniature marshmallows plus more if you like
  • ½ cup raw pecans
  • Salt to taste


Preheat oven to 350ºF.

    Boil the sweet potatoes:

    • Cover the sweet potatoes with water in a large pot. Add salt and bring to a boil. Cook for 20-25 minutes or until the sweet potatoes are fork-tender. Drain and set aside.

    Blend the sweet potatoes:

    • Transfer the cooked sweet potatoes to a large bowl. Add the pomegranate juice, heavy cream, maple syrup, butter, and kafe hawaij. Use a hand-mixer to blend until smooth. Taste and add more kafe hawaij and a sprinkle of salt, if you like.

    Bake the sweet potatoes:

    • Pour the sweet potato mixture into a 10x7 baking dish. Arrange the marshmallows on top and scatter the pecans on top.
    • Transfer to the oven and bake for 25–30 minutes or until the marshmallows are lightly golden.

    Broil the marshmallows (optional):

    • If desired, broil the marshmallows. Turn on the broiler. Watch the casserole carefully and broil for 1-3 minutes until desired toastiness of the marshmallows is achieved.

    To serve:

    • Let the casserole cool for 5 minutes. Serve warm with a sprinkle more of kafe hawaij, if you like. Enjoy!


    Calories: 189kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Sodium: 99mg | Fiber: 3g | Sugar: 13g | Vitamin C: 3mg
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