This classic sweet potato casserole is the ultimate holiday side dish, combining creamy, spiced sweet potatoes with a buttery streusel topping and gooey golden marshmallows. It’s a comforting and indulgent favorite that’s sure to be a hit at any gathering.
Why You’ll Love This Recipe
- Perfect for the Holidays: A staple for Thanksgiving, Christmas, or any festive meal.
- Rich and Creamy: Sweet potatoes blended with cream, butter, and warm spices.
- Decadent Topping: Buttery streusel with oats and marshmallows for a sweet, crunchy finish.
- Easy to Make: Simple steps with big, crowd-pleasing results.
- Customizable: Adjust the sweetness or add pecans for extra flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Sweet Potato Base
- 3 1/2 lbs sweet potatoes (peeled and cubed)
- 3/4 cup heavy whipping cream
- 1/2 cup salted butter (melted)
- 1 tbsp vanilla extract
- 1/2 cup light brown sugar (packed)
- 1 1/2 tsp ground cinnamon
- 3/8 tsp ground nutmeg
Streusel Topping
- 1/4 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar (packed)
- 1/4 cup salted butter (cold, cubed)
Marshmallow Topping
- 1–2 cups marshmallows (mini or regular)
Directions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Cook the Sweet Potatoes
- Place the peeled and cubed sweet potatoes in a large pot. Cover with water and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.
3. Prepare the Sweet Potato Mixture
- In a large mixing bowl, mash the cooked sweet potatoes until smooth. Add the heavy whipping cream, melted butter, vanilla extract, brown sugar, cinnamon, and nutmeg. Mix until well combined.
4. Assemble the Casserole Base
- Spread the sweet potato mixture evenly into the prepared baking dish.
5. Make the Streusel Topping
- In a medium bowl, combine the oats, flour, brown sugar, and cold butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
6. Add the Topping
- Sprinkle the streusel evenly over the sweet potato base.
7. Bake
- Bake in the preheated oven for 20–25 minutes, or until the topping is lightly golden.
8. Add the Marshmallows
- Remove the casserole from the oven and top with marshmallows. Return to the oven for 5–7 minutes, or until the marshmallows are golden and melty.
9. Serve
- Let cool for 5 minutes before serving. Enjoy warm as a side dish or dessert.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Variations
- Pecan Streusel: Add chopped pecans to the streusel for extra crunch and flavor.
- Lighter Version: Use half-and-half instead of heavy cream and reduce the sugar in the sweet potato mixture.
- Spiced Twist: Add 1/4 tsp ground ginger or cloves for a more spiced flavor.
- Vegan Option: Substitute dairy-free butter, coconut cream, and vegan marshmallows.
- No Marshmallows: Omit the marshmallows and use only the streusel topping for a less sweet version.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes, or microwave individual portions for 1–2 minutes.
- Freezing: Freeze the unbaked casserole (without marshmallows) for up to 2 months. Thaw in the refrigerator overnight, bake, and add marshmallows as directed.
FAQs
1. Can I use canned sweet potatoes?
Yes, but drain them well and reduce the sugar in the recipe since canned sweet potatoes are often pre-sweetened.
2. What’s the best way to mash sweet potatoes?
Use a potato masher or an electric mixer for a smooth consistency.
3. Can I make this casserole ahead of time?
Yes, assemble the casserole (without the marshmallows) up to 24 hours in advance, refrigerate, and bake before serving.
4. How do I prevent the marshmallows from burning?
Keep an eye on the casserole during the final bake, as marshmallows can brown quickly.
5. Can I skip the streusel topping?
Yes, you can use just marshmallows or replace the streusel with crushed graham crackers or cookies.
6. What’s the best type of sweet potato for this recipe?
Orange-fleshed sweet potatoes like Garnet or Jewel varieties work best for their sweetness and creamy texture.
7. Can I use mini marshmallows instead of regular?
Yes, mini marshmallows are easier to spread evenly and melt more quickly.
8. How do I know when the casserole is done?
The topping should be golden, and the sweet potato mixture should be heated through and slightly bubbling at the edges.
9. Can I double the recipe?
Yes, use a larger baking dish and adjust the baking time slightly as needed.
10. Can I serve this dish as a dessert?
Absolutely! Its sweet flavors and marshmallow topping make it a delightful dessert option.
Conclusion
This classic sweet potato casserole is a must-have for any holiday meal. With its creamy, spiced sweet potatoes, buttery streusel, and gooey marshmallow topping, it’s a crowd-pleasing dish that’s as comforting as it is indulgent. Whether as a side or dessert, this casserole is sure to become a family favorite. Try it this holiday season and enjoy a timeless treat!
Print
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This classic sweet potato casserole combines creamy mashed sweet potatoes, a buttery streusel topping, and golden marshmallows. It’s the ultimate holiday side dish that’s always a crowd-pleaser!
Ingredients
Produce:
- 3 1/2 lbs sweet potatoes (peeled and cubed)
Pasta & Grains:
- 1/4 cup old-fashioned oats
Baking & Spices:
- 1/2 cup all-purpose flour
- 1 1/8 cup light brown sugar (packed)
- 1 1/2 tsp ground cinnamon
- 3/8 tsp ground nutmeg
- 1 tbsp vanilla extract
Dairy:
- 1/2 cup salted butter (divided)
- 3/4 cup heavy whipping cream
Desserts:
- Marshmallows (miniature or large, as preferred)
Instructions
1. Cook the Sweet Potatoes:
- Preheat your oven to 350°F (175°C).
- Place the peeled and cubed sweet potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until tender. Drain and transfer to a large mixing bowl.
2. Prepare the Sweet Potato Filling:
- Mash the sweet potatoes with 1/2 cup brown sugar, 1/2 tsp cinnamon, 1/8 tsp nutmeg, 1/4 cup melted butter, heavy whipping cream, and vanilla extract. Mix until smooth and creamy. Adjust seasoning as desired.
- Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish.
3. Make the Streusel Topping:
- In a medium bowl, combine the flour, oats, 3/4 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp nutmeg.
- Cut in the remaining 1/4 cup butter using a pastry cutter or your fingers until the mixture forms a crumbly texture.
4. Assemble the Casserole:
- Sprinkle the streusel topping evenly over the sweet potato layer.
- Top with marshmallows, either in a single layer or scattered, depending on your preference.
5. Bake:
- Bake in the preheated oven for 25-30 minutes, or until the marshmallows are golden brown and the casserole is bubbling around the edges.
6. Serve:
- Remove from the oven and let cool for 5 minutes before serving. Enjoy as a side dish or a dessert!
Notes
- Make Ahead: Prepare the sweet potato filling and streusel topping separately up to 1 day in advance. Assemble just before baking.
- Nut Option: Add 1/2 cup chopped pecans or walnuts to the streusel topping for added crunch.
- Lighter Version: Use half-and-half instead of heavy cream and reduce the brown sugar if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American