Sweet Potato Casserole with Marshmallows

A sweet potato casserole on two white dishes with silver forks ready to serve

5 from 1 vote

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.

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 542kcal

Author Jocelyn Delk Adams

Ingredients

For the Sweet Potatoes

3 1/2- 4 lbs sweet potatoes
1/3 cup salted butter
2/3 cup light brown sugar packed
2/3 cup heavy whipping cream
4 tsp vanilla extract
1 tsp ground cinnamon
1/2 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

Instructions

For the Potatoes

Boil sweet potatoes in a large pot with water covering them by an inch until fork-tender, about 15-20 minutes. Drain and return to pot.
Blend potatoes with a hand mixer or masher until mostly smooth. Add butter, sugar, cream, vanilla, cinnamon, and nutmeg; mix until smooth.
Preheat oven to 350°F and grease a 9x13" dish. Spoon potatoes into the dish, smoothing the top.

For the Crumble Topping

In a bowl, whisk flour, sugar, oats, cinnamon, and nutmeg.
Melt butter and mix into dry ingredients to create crumbs.
Add marshmallows on top of potatoes, then sprinkle with crumble topping.
Bake 20-25 minutes until topping is crisp and marshmallows are golden. Optionally, broil marshmallows for a torched effect.

Notes

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.

Reheating
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.

Nutrition