Description

This Sweet Potato Casserole is the ultimate holiday side dish! Creamy sweet potatoes are topped with a buttery streusel crumble and gooey toasted marshmallows, making it the perfect blend of sweet and savory.

Ingredients

Units Scale

For the Sweet Potatoes:

3 1/2 lbs sweet potatoes, peeled and cubed
1/3 cup salted butter
2/3 cup light brown sugar, packed
3/4 cup heavy whipping cream
1 tbsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg

For the Crumble Topping:

1/2 cup all-purpose flour
6 tbsp light brown sugar, packed
1/4 cup old-fashioned oats
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
4 tbsp salted butter, melted

For the Marshmallow Topping:

Marshmallows (enough to cover the pan in 6 rows of 4)

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Instructions

1. Prepare the Sweet Potatoes:

Cook the Potatoes: Boil the sweet potatoes in a large pot of salted water until fork-tender, about 15–20 minutes. Drain well.
Mash the Potatoes: Mash the sweet potatoes until smooth. Add butter, brown sugar, whipping cream, vanilla extract, cinnamon, and nutmeg. Stir until creamy and well combined.

2. Preheat Oven:

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.

3. Assemble the Sweet Potatoes:

Spread the mashed sweet potatoes evenly into the prepared baking dish.

4. Make the Crumble Topping:

In a small bowl, combine flour, brown sugar, oats, cinnamon, and nutmeg. Stir in the melted butter until the mixture forms coarse crumbs.
Sprinkle the crumble evenly over the sweet potatoes.

5. Add Marshmallows:

Arrange marshmallows over the crumble in 6 rows of 4, or enough to cover the dish.

6. Bake:

Bake in the preheated oven for 20–25 minutes, or until the marshmallows are golden brown and the filling is bubbly.

Notes

Use mini marshmallows for a more evenly distributed topping.
For a nutty twist, mix chopped pecans into the crumble topping.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.