Sweet Potato Casserole with Marshmallows and Cinnamon Streusel
It’s the ultimate side dish for any meal. Everything except for easy brown sugar streusel can be made ahead.
Servings 6 servings
- 5 pounds sweet potatoes (peeled and cut into 1” pieces)
- 4 tablespoons unsalted butter (1/2 stick)
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 1.5 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup heavy cream
- 2 cups mini marshmallows
Brown Sugar Streusel Topping
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 6 tbsp unsalted butter room temperature
- 1/4 cup dark brown sugar (packed)
Mix flour, salt, ground cinnamon, butter and dark brown sugar with a fork until a desired crumble texture is achieved. Add more sugar if you want finer crumbs.
Bring large pot with water to boil over high heat. Add sweet potato pieces and cook until fork tender, about 15 to 20 minutes.
Drain potatoes and place them back into pot or large bowl. Mash potatoes with a potato masher or blend with an electric mixer, until mostly smooth.
Add butter, brown sugar, salt, vanilla extract, nutmeg and cinnamon and using a potato masher, mash until combined.
Add heavy cream and combine for another minute until well incorporated.
Transfer sweet-potato mixture to a 2-quart baking dish. Top with 2 cups of mini marshmallows and set aside.
Preheat oven to 375 F.
Top the sweet potato mixture and marshmallows with the prepared crumble topping.
Bake at 375F until center is warmed through and marshmallows and topping is lightly browned, 30 minutes.
Calories: 800kcal | Carbohydrates: 134g | Protein: 9g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 77mg | Sodium: 530mg | Potassium: 1347mg | Fiber: 12g | Sugar: 52g | Vitamin A: 54505IU | Vitamin C: 9.1mg | Calcium: 169mg | Iron: 3.6mg