Foodie Friday: Now that the weather is cooling down, it’s time to indulge in this Sweet Potato Casserole. Topped with marshmallows and coconut crumble, this dish can double as dessert.

Total Time: 1:45

Prep: 0:20

Level: Moderate

Serves: 8


  • 3 kgs of sweet potatoes
  • Cooking spray
  • 1 cup evaporated milk
  • 1 cup sweetened condensed milk
  • 4 large eggs
  • 1 stick unsalted butter
  • 3 cups brown sugar
  • 2 tbsp ground cinnamon
  • 2 tsp vanilla extract
  • 2 tsp ground nutmeg
  • 2 tspground allspice
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1 tsp salt
  • 2 cups chopped pecans
  • 2 cups unsweetened coconut flakes
  • 1 cup all purpose flour
  • 450 gms marshmallows


  1. Preheat oven to 220 degrees Celsius. Meanwhile, on an ungreased baking sheet, arrange sweet potatoes (prick the large ones with a fork first). Bake until tender, 45 minutes to 1 hour. Set aside to cool.
  2. Meanwhile, reduce oven temperature to 180 degrees Celsius. Coat two 8 inch square casserole dishes with cooking spray and set aside. Peel cooled potatoes and, in a large bowl, mash with a fork. Add evaporated milk, condensed milk, eggs, melted butter, 1 cup brown sugar, cinnamon, vanilla, allspice, nutmeg, cloves, ginger and salt; stir to combine. Divide mixture between the prepared casserole dishes.
  3. To make the crumble, in a medium bowl, combine pecans, coconut, flour, and remaining butter and brown sugar until crumbly. Crumble the mixture evenly atop dishes of sweet potatoes. Top with marshmallows. Bake until marshmallows are deep golden brown, 30 to 45 minutes.