Description
This Sweet Potato Casserole is a classic comfort food dish perfect for holiday meals or cozy family dinners. Creamy mashed sweet potatoes are flavored with warm spices and vanilla, then topped with a crunchy cinnamon-spiced streusel and gooey marshmallows, baked to golden perfection. The combination of sweet, creamy, and crunchy textures makes it a crowd-pleaser that serves 10 people.
Ingredients
Scale
Sweet Potato Base
- 3 lbs fresh sweet potatoes (4-5 large), 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 eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- Pinch of salt
Streusel Topping
- 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
Topping
- 2-3 cups marshmallows
Instructions
- Preheat oven: Preheat your oven to 350°F (176°C) to prepare for baking the casserole.
- Cook sweet potatoes: Place the peeled and cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for about 8 minutes or until the potatoes are fork tender. Drain well and transfer to a mixing bowl.
- Mash potatoes: Mash the sweet potatoes until smooth or to your preferred consistency, ensuring no large lumps remain for a creamy texture.
- Mix filling: To the mashed sweet potatoes, add the milk, 1 cup brown sugar, melted unsalted butter, eggs, ground cinnamon, ground nutmeg, vanilla extract, and a pinch of salt. Stir thoroughly until all ingredients are well combined and smooth.
- Transfer to baking dish: Pour the sweet potato mixture into a 9×13-inch casserole dish, spreading it evenly. At this point, you can refrigerate the mixture for up to 2 days if not baking immediately.
- Bake initially: Place the casserole in the preheated oven and bake uncovered for 25-30 minutes until heated through and slightly set.
- Prepare streusel topping: In a separate bowl, combine the all-purpose flour, 1/3 cup brown sugar, ground cinnamon, ground nutmeg, and ground cloves. Pour in the melted salted butter and mix until the mixture becomes crumbly and holds together when pressed.
- Finish baking: Remove the casserole from the oven and evenly sprinkle the marshmallows over the top. Then add the streusel crumbs over the marshmallows, and optionally add more marshmallows on top. Return the dish to the oven and bake for an additional 10-15 minutes until the marshmallows are melted and the topping is golden brown. For extra browning, broil the casserole at 400°F until the marshmallows are golden and toasted. Serve warm.
Notes
- You can prepare the sweet potato mixture up to 2 days in advance and refrigerate it before baking.
- Adjust the amount of marshmallows according to your sweetness preference.
- For a more decadent flavor, consider using half-and-half instead of milk.
- If you prefer a crunchier topping, add chopped pecans to the streusel mixture.
- Broil carefully, watching closely to avoid burning the marshmallows.
