Sweet Potato Casserole with Marshmallows
This Sweet Potato Casserole with Marshmallows is just what you need for the ultimate holiday or weeknight side dish. Velvety-smooth sweet potatoes are topped with crumbly streusel and ooey-gooey roasted marshmallows.
Servings 8 servings
For the Sweet Potatoes
- 3 1/2- 4 lbs sweet potatoes
- 1/3 cup salted butter
- 2/3 cup light brown sugar packed
- 3/4 cup heavy whipping cream
- 4 tsp 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
- 1/8 tsp ground cinnamon can go up to 1/4 tsp
- dash of nutmeg
- 4 tbsp salted butter
- marshmallows for topping
For the Potatoes
Fill a large pot with sweet potatoes and water about an inch higher than potatoes. Bring to a boil over high heat. Cook until fork tender, about 15-20 minutes. Completely drain potatoes and place back into the pot.
Using a hand mixer (or ah and masher), blend potatoes until mostly smooth. Next add butter, sugar, cream, vanilla, cinnamon and nutmeg and mix until well combined and potatoes are smooth.
Preheat oven to 350 F. Grease a 9x13" casserole dish.
Spoon mashed potatoes into dish and smooth with a spatula.
For the Crumble Topping
Whisk together flour, sugar, oats, cinnamon and nutmeg in a medium bowl. Melt butter in a microwave safe bowl. Add melted butter to dry ingredients and mix with a fork to create crumbs.
Add marshmallows to top of mashed sweet potatoes then sprinkle with crumble topping.
Bake for 20-25 minutes or until crumble is crisp and marshmallows are golden brown. You can also broil marshmallows a bit if you want them to have a more torched look.
If you want a thicker consistency for potatoes, use just 1/2 cup heavy whipping cream.
What To Do With Leftovers
The best part about making recipes in one big dish is how easy they are to store! Pop an airtight lid on your cooked sweet potato casserole, and it can be stored in the fridge for 4-5 days.
It is possible to freeze a baked sweet potato casserole. Make sure it’s completely cool, then cover it with an airtight lid or cling wrap and foil. I recommend storing it in an oven-safe container to make reheating easier.
If refrigerated, leave it at room temperature for at least 30 minutes before baking it. If frozen, I recommend thawing it overnight in the fridge and letting it reach room temperature before cooking.
Preheat your oven to 300 degrees F, cover the casserole with aluminum foil, and bake for 15 minutes. The foil will help the top layer from burning.
Calories: 542kcal | Carbohydrates: 83g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 66mg | Sodium: 250mg | Potassium: 739mg | Fiber: 7g | Sugar: 40g | Vitamin A: 28893IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 2mg