Sweet Potato Casserole Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Servings
10
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Calories
219 kcal
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Cuisine
American
Sweet Potato Casserole Recipe
Description
Medium to large sweet potatoes are baked until tender, peeled, and mashed smoothly with eggs, unsalted butter, light brown sugar, ground cinnamon, and seasoning with salt and freshly cracked black pepper. The mashed mixture is spread in a casserole dish to form a creamy, sweet base with subtle spice and savory balance.
A streusel topping is made separately by cutting together flour, brown sugar, chopped pecans, and butter until crumbly. Mini marshmallows are folded in and the mixture is evenly spread over the mashed sweet potatoes. The casserole is then baked again until the marshmallows turn golden brown and the topping is crisp, adding texture contrast.
This dish is often served as a side or dessert during meals that suit a sweet potato component, such as holidays or comfort food dinners. The combination of tender sweet potato and toasted marshmallow topping provides a familiar and approachable flavor profile.
The casserole can be prepared up to two days ahead, with mashed potatoes topping stored chilled and baked just before serving. It reheats well in the oven or microwave and freezes for up to two months when wrapped tightly. Using a smaller casserole dish can deepen the sweet potato layer. For efficiency, the streusel can be made in a food processor.
Ingredients
For the Sweet Potatoes:
- 6 sweet potato medium to large size
- 2 egg large
- ½ butter unsalted, stick
- 1/3 cup light brown sugar packed
- 1 teaspoon ground cinnamon
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
For the Streusel :
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar packed
- 3/4 cup pecans roughly chopped
- ½ butter unsalted, stick
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 375°.
- Add the potatoes to a cookie sheet tray lined with parchment paper or foil and bake in the oven at 375° for 60-70 minutes or until tender.
- Remove the potatoes pull the skin off and discard. Add the cooked insides to a large bowl.
- Add the eggs, butter, brown sugar, cinnamon, salt, and pepper to the bowl and mash with a hand masher or electric hand beater until smooth.
- Transfer the mashed sweet potatoes to a 13x9 casserole dish sprayed with non-stick spray. Set aside.
- In a separate large bowl, cut together the flour, brown sugar, pecans, and butter until the butter is the size of rice.
- Fold in the marshmallows and then evenly sprinkle the streusel over the mashed sweet potatoes, completely covering them.
- Bake in the oven at 375° for 25 to 30 minutes or until the marshmallows are browned. Serve.
Notes
- This casserole can be made 1-2 days in advance by preparing and assembling, then refrigerating until baking.
- Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months; thaw overnight before reheating.
- Reheat portions in the oven covered or in the microwave until hot.
- Using a smaller casserole dish creates a thicker sweet potato layer.
- Streusel topping can be prepared using a food processor to save time.
- The casserole is sweet enough to serve as a dessert alternative to sweet potato pie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 33mg | 11% |
| Sodium | 64mg | 3% |
| Potassium | 329mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 11113IU | 222% |
| Vitamin C | 2mg | 2% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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