Sweet Potato Casserole

4.47 from 13 votes

This easy Sweet Potato Casserole is topped with marshmallows and a brown sugar streusel topping. It’s so easy to make, and kids always love it!

Prep Time1

Cook Time50

Total Time1 50

Course: 200+ Easy Side Dish Recipes Every Mom Needs, Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit

Cuisine: American

Keyword: casserole, christmas recipe, Easter recipe, side, side dish, streusel, sweet potatoes, thanksgiving sides

Servings:

Author: Sweet Basil

Ingredients

3 Medium Sweet Potatoes
1 Large Egg
1/4 Cup Butter melted
1 Pinch Salt
1/4 Cup Granulated Sugar
1/3 Cup Brown Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Vanilla
2 Tablespoons Milk or Heavy Cream (any milk will do)

Topping

2 Cups Mini Marshmallows
1/3 Cup Butter cold and cut in cubes
1/2 Cup All-Purpose Flour
3/4 Cup Brown Sugar
1/2 teaspoon Cinnamon
1/2 Cup Panko Bread Crumbs
1/4 Cup Graham Cracker Crumbs

US Customary - Metric

Instructions

Make the Casserole

Preheat the oven to 400 degrees F.
Place a piece of tin foil on the oven rack.
Pierce the sweet potatoes with a fork and bake for 45-60 minutes, or until tender.
3 Medium Sweet Potatoes
Carefully peel the potatoes and turn the oven down to 350 degrees F.
Place the sweet potatoes in a large bowl and smash them until smooth.
Add the egg, butter, cinnamon, salt, sugars, vanilla and milk.
1 Large Egg, 1/4 Cup Butter, 1 Pinch Salt, 1/4 Cup Granulated Sugar, 1/3 Cup Brown Sugar, 1/2 teaspoon Cinnamon, 1/2 teaspoon Vanilla, 2 Tablespoons Milk or Heavy Cream
Using a handheld or standing mixer, beat everything together until smooth.
Pour the mixture into an 8x9-inch baking dish (8x8 or 9x9 works too) and bake for 30 minutes.
Remove from the oven and top with the marshmallows, then the crumb topping (see instructions below on how to make it), making sure to cover the marshmallows as much as possible, and bake for an additional 20 minutes.
2 Cups Mini Marshmallows
Allow to cool for 5 minutes and serve.

Make the Topping

In a medium sized bowl, add the cold butter, flour, sugar and cinnamon.
1/3 Cup Butter, 1/2 Cup All-Purpose Flour, 3/4 Cup Brown Sugar, 1/2 teaspoon Cinnamon
Using a pastry cutter or fork, cut into the mixture until the butter is well incorporated.
I like to use my hands at the end.
Stir in the panko and graham cracker crumbs and set aside until you're ready to top the casserole.
1/2 Cup Panko Bread Crumbs, 1/4 Cup Graham Cracker Crumbs

Notes

Want to make this ahead? You can bake the potatoes and mash them days ahead and store in the fridge as well as the crumb topping in a ziploc bag or even a month ahead and store in the freezer. The day before you can make the souffle and store in the fridge. Bake the day of in order to avoid yucky marshmallows

Nutrition