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Sweet Potato Casserole with Marshmallow and Streusel Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 194 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

This Sweet Potato Casserole is a classic, comforting dish perfect for holiday gatherings or any cozy meal. Creamy mashed sweet potatoes are mixed with warm spices, brown sugar, and vanilla, then topped with a buttery streusel and gooey marshmallows, baked to golden perfection. It offers a delightful balance of sweet and savory flavors paired with a crunchy, melty topping.

Ingredients

Filling

  • 3 lbs fresh sweet potatoes (4-5 large), peeled and cut into 1-inch cubes
  • 1/2 cup (120ml) milk
  • 1 cup (225g) packed light brown sugar
  • 1/4 cup (56g) unsalted butter, melted
  • 2 eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp vanilla extract
  • Pinch of salt

Streusel Topping

  • 1/3 cup (44g) all purpose flour
  • 1/3 cup (75g) light brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • Pinch of ground cloves
  • 3 tbsp (42g) salted butter, melted

Additional Topping

  • 2-3 cups marshmallows

Instructions

  1. Preheat oven: Preheat your oven to 350°F (176°C) to prepare for baking the casserole.
  2. Cook sweet potatoes: Place the peeled and cubed sweet potatoes into a large pot, cover them with water, and bring to a boil. Cook until the sweet potatoes are fork tender, about 8 minutes. Drain the water and transfer the potatoes to a mixing bowl.
  3. Mash potatoes: Mash the cooked sweet potatoes until smooth or to your desired consistency, ensuring no large chunks remain.
  4. Mix filling: Into the mashed sweet potatoes, add the milk, light brown sugar, melted unsalted butter, eggs, ground cinnamon, ground nutmeg, vanilla extract, and a pinch of salt. Stir thoroughly until all ingredients are well combined.
  5. Transfer to baking dish: Pour the sweet potato mixture into a greased 9×13-inch casserole dish. At this point, you may refrigerate the mixture for up to 2 days or continue to bake immediately.
  6. Bake initially: Place the casserole uncovered in the preheated oven and bake for 25-30 minutes, or until the filling is heated through.
  7. Prepare streusel topping: While the casserole is baking, combine the all-purpose flour, light brown sugar, ground cinnamon, ground nutmeg, and ground cloves in a bowl. Stir in the melted salted butter until the mixture becomes crumbly.
  8. Finish baking: Remove the partially baked casserole from the oven. Evenly sprinkle marshmallows over the top, then add the streusel crumb mixture, followed by another layer of marshmallows if desired. Return the casserole to the oven and bake for an additional 10-15 minutes, until the topping is bubbly and golden. For extra browning on the marshmallows, broil at 400°F until they are golden brown. Serve warm and enjoy.

Notes

  • The casserole can be made ahead and refrigerated for up to 2 days before baking, making it a convenient dish for holiday prepping.
  • Adjust the amount of marshmallows according to your preference for sweetness.
  • For a healthier version, you can reduce the sugar and butter or substitute with alternatives, though it may affect texture and flavor.
  • Be careful when broiling the marshmallows as they can burn quickly — watch closely.
  • Optional: add chopped pecans to the streusel for added crunch and flavor.

Find it online: https://slsrecipes.com/sweet-potato-casserole-with-marshmallow-and-streusel-topping-recipe/