Sweet Potato Casserole with Marshmallows and Streusel
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5.0
9 reviews
Excellent
Sweet Potato Casserole with Marshmallows and Streusel
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Sweet Potato Casserole with Marshmallows and Streusel. A classic Thanksgiving side dish with savory and creamy sweet potatoes topped with toasted marshmallows and brown sugar streusel.
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Ingredients
Sweet Potato Souffle:
- 2 lbs. sweet potatoes (cooked)
- 4 Tablespoons butter (melted)
- 1/4 cup brown sugar
- 1/4 cup milk
- 1 large egg
- 2 Tablespoons real maple syrup
- 1/2 - 3/4 teaspoon cinnamon
Brown Sugar Streusel:
- 4 Tablespoons butter (softened)
- 1/2 cup brown sugar
- 1/3 cup flour
Marshmallow Topping:
- 1 cup mini marshmallows
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Instructions
Sweet Potato Souffle:
- Bake the sweet potatoes until tender -- about 45 minutes at 400 degrees. They need to be fork tender all the way through the middle. They may need to cook up to 1 hour or so depending on how large the sweet potatoes are.
- Scoop out the inside of the cooked sweet potato and place in a mixing bowl. Add the butter, brown sugar, vanilla, real maple syrup, egg, milk, and cinnamon and whip until smooth and creamy.
- In a small bowl, stir together butter, brown sugar, and flour.
- Preheat oven to 350 degrees. In a 9 x 9 baking pan, spread mashed sweet potatoes all over the bottom of the pan. Top with brown sugar streusel.
- Bake for 28-32 minutes. Once it is baked and bubbly, sprinkle on the mini marshmallows and bake until it is nice and toasted about 4-5 more minutes. If you want them extra toasty, place under broiler for 1-2 minutes, watching carefully the entire time to prevent burning.
- Serve immediately.
Equipments used:
Notes
- This recipe fills a 9 x 9 baking dish. If you would like to fill a 9 x 13 pan, you can 1 1/2 times the recipe or even double it.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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