Sweet Potato Casserole with Streusel Topping and Marshmallows
The best sweet potato casserole recipe! With a special oat crumble topping and marshmallows, this is sure to be a hit on your Thanksgiving table.
Servings: 12 Servings
Calories: 358kcal
Ingredients
For the Sweet Potatoes
- 3 pounds sweet potatoes, peeled and cubed
- ½ Cup granulated sugar
- ½ Cup 2% milk (half-n-half, whole milk, or heavy cream are ok too)
- 2 large eggs
- ¼ Cup salted butter
- 1 teaspoon vanilla extract
For the Streusel Topping
- ¾ Cup all-purpose flour
- ¾ Cup brown sugar (light or dark)
- ¾ Cup old-fashioned oats
- ⅓ Cup salted butter, COLD and cubed
For the Marshmallow Topping
- 2 + ½ Cups mini marshmallows
Instructions
- Preheat your oven to 350°.
- Place the cubed sweet potatoes in a large stockpot and add enough water to cover them by about 1". Bring to a boil and then reduce the heat, cooking the potatoes uncovered until tender (about 10-12 minutes).
- While the potatoes are cooking, make the streusel topping by combining the flour, brown sugar, oats and salt in a medium mixing bowl. Cut in the COLD butter with a pastry cutter (or two forks, or your hands) until crumbly. Set aside.
- When fork tender, drain the potatoes and then return them to the pan. Mash with a potato masher (or use a potato ricer for ultra smooth mashed sweet potatoes).
- Once mashed to your liking, add the sugar, milk, eggs, butter and vanilla extract to the potatoes and mash/mix to combine.
- Transfer the potato mixture to an oven save 9x13 baking dish. Then sprinkle the streusel topping evenly over the top.
- Bake uncovered until topping the streusel topping is golden brown (about 40-45 minutes).
- Sprinkle the mini marshmallows over the top of the hot casserole. Change the oven to the low broil setting, and place the pan back into the oven to broil until the marshmallows are puffed up and golden (about 30-45 seconds; watch them closely!).
- Serve warm and enjoy!
Video
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave until warmed to your preferred temperature.
Make-Ahead Options:
Option 1: Prep 2-3 days ahead of time. Prepare the filling and place it into a 9x13 pan. Do not bake it. Cover the pan with tinfoil and place it into the fridge. Prepare the topping as directed and store it separately from the casserole. When ready to bake, sprinkle the streusel topping over the mashed sweet potato base and bake as directed in the recipe card.
Option 2: Prep up to 3 months ahead of time. Prepare the filling and place it into a 9x13 pan. Do not bake it, allow it to cool fully, then cover the pan with two layers of tinfoil, and place it into the freezer. Thaw the casserole it in the fridge overnight before you bake it. If the filling has separated, simply mix it together with a spoon or hand mixer to re-combine. Add the streusel topping and bake as directed.
Nutrition
Calories: 358kcal | Carbohydrates: 63g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 161mg | Potassium: 455mg | Fiber: 4g | Sugar: 33g | Vitamin A: 16413IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2mg
