Description
This irresistibly sweet and creamy sweet potato casserole combines tender mashed sweet potatoes with a buttery streusel topping and gooey marshmallows, making it the perfect comforting side dish for holiday feasts or family dinners. Prepared with a simple baking method, it offers a delightful balance of spice, sweetness, and crunch.
Ingredients
Units
Scale
For the Sweet Potato 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
For the Marshmallow 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
- 2–3 cups marshmallows
Instructions
- Preheat oven: To 350°F (176°C).
- Cook sweet potatoes: Put the sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until fork tender, about 8 minutes. Drain and transfer to a bowl.
- Mash potatoes: Mash the sweet potatoes until smooth or your desired consistency.
- Mix filling: Add milk, brown sugar, melted butter, eggs, cinnamon, nutmeg, vanilla, and salt to the mashed sweet potatoes. Stir until well combined.
- Transfer to baking dish: Pour the mixture into a 9×13-inch casserole dish. You can refrigerate at this point for up to 2 days or proceed to bake.
- Bake initially: Bake uncovered for 25-30 minutes until heated through.
- Prepare streusel topping: Combine flour, brown sugar, cinnamon, nutmeg, and cloves in a bowl. Mix in melted butter until crumbly.
- Finish baking: Remove casserole from oven, sprinkle marshmallows over top, then add the streusel crumbs, followed by more marshmallows if desired. Return to oven and bake an additional 10-15 minutes. For extra browning, broil at 400°F until marshmallows are golden. Serve warm.
Notes
- Can be prepared ahead: Assemble and refrigerate up to 2 days before baking.
- For a different texture, mash the sweet potatoes more or less.
- For a crispy topping, broil marshmallows until golden but watch carefully to prevent burning.
Nutrition
- Serving Size: 1/10 of casserole
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 50mg
