Description
A comforting and delicious sweet potato casserole topped with gooey marshmallows and a buttery streusel, perfect for holidays and family gatherings.
Ingredients
Scale
- 3 lbs fresh sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup (120ml) milk
- 1 cup (225g) packed light brown sugar
- 1/4 cup (56g) unsalted butter, melted
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- Pinch of salt
- 1/3 cup (44g) all-purpose flour
- 1/3 cup (75g) light brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- Pinch of ground cloves
- 3 tbsp (42g) salted butter, melted
- 2–3 cups marshmallows
Instructions
- Preheat your oven to 350°F (176°C).
- Boil the sweet potatoes in a large pot covered with water for about 8 minutes until fork-tender.
- Drain the potatoes, mash until smooth and return to the pot.
- Mix in milk, brown sugar, melted butter, eggs, cinnamon, nutmeg, vanilla extract, and salt; stir until well combined.
- Transfer the mixture to a 9×13 casserole dish. Cover and refrigerate if not cooking immediately.
- Bake the casserole for 25-30 minutes until heated through.
- Prepare the streusel by mixing flour, brown sugar, cinnamon, nutmeg, and cloves in a bowl; stir in melted butter until crumbly.
- Remove the casserole from the oven, sprinkle with marshmallows and streusel, layering marshmallows and streusel, finishing with more marshmallows.
- Bake again for 10-15 minutes, or broil at 400°F until marshmallows are golden brown.
- Serve warm and enjoy!
Notes
Leftovers can be stored in the refrigerator for up to 4 days or frozen for 3 months. Reheat in the oven at 350°F (176°C).
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 50mg