Description
Complete with plenty of warm spices and a gooey marshmallow streusel topping, this easy Sweet Potato Casserole is a Thanksgiving must-make. It’s super easy to prepare with fresh sweet potatoes!
Ingredients
For the Sweet Potato Filling
- 3 lbs fresh sweet potatoes (4–5 large 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 eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- Pinch of salt
For the Marshmallow 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
- 2–3 cups marshmallows
Instructions
- Preheat oven to 350°F (176°C).
- Put the sweet potatoes in a large pot and cover with water. Bring the water to a boil and boil until the potatoes are fork tender, about 8 minutes.
- Drain the potatoes and return to the pot. Mash the potatoes until they are your desired level of smoothness.
- Add the milk, brown sugar, butter, eggs, cinnamon, nutmeg, vanilla and salt to the potatoes and stir until well combined.
- Pour the potatoes into a 9×13 casserole dish. At this point you can cover the dish and refrigerate for up to two days before cooking, or you can put them in the oven right away. Heat them until cooked through, 25-30 minutes (might take less time if you’re cooking them right away).
- While the potatoes are cooking (or you could also prepare this ahead of time), combine the flour, brown sugar, cinnamon, nutmeg and cloves for the streusel topping.
- Add the melted butter and stir until well combined.
- When the casserole is heated through, remove it from the oven and top it with the marshmallows and streusel. I like to add some marshmallows, then the streusel, then the remaining marshmallows.
- Bake for another 10-15 minutes. If you want to brown the marshmallows a little more, turn the oven to the broil setting at 400°F until they’ve browned to your liking. Serve casserole warm.
Notes
- Makes 8-10 servings.
- To Make Ahead: After transferring filling to casserole dish, cover tightly and refrigerate for up to 2 days. If you bake without bringing it to room temperature, initial cook time will be closer to 30 minutes. Dry topping ingredients can be combined in advance as well and kept in an airtight container at room temperature.
- To Store & Reheat: Keep cooled casserole in an airtight container in the fridge for up to 4 days. Reheat large portions in a 350°F oven until warmed through. Individual servings can be warmed up in the microwave for 20-30 seconds.
- To Freeze: Baked casserole filling can be frozen before topping is added. Let cool completely, then tightly cover with two layers of clear wrap or foil and freeze for up to 1 month. Thaw in the fridge and bake for 5 minutes or so to warm up filling before adding streusel and marshmallows. This way, you won’t have to choose between a cold filling and an over-browned topping.
Nutrition
- Serving Size: 1 Slice
- Calories: 323
- Sugar: 37.9 g
- Sodium: 102.7 mg
- Fat: 9.9 g
- Carbohydrates: 56 g
- Protein: 4.4 g
- Cholesterol: 60.4 mg
