Sweet Potato Casserole Recipe
This comforting sweet potato casserole recipe is the perfect holiday side dish. I make it with flour, sugar, eggs, butter, and warm spices, then I top it with a pecan and marshmallow streusel. This casserole is incredibly delicious and wonderful for pairing with your main dishes.
Ingredients
For the Sweet Potatoes:
- 6 medium to large-size sweet potatoes
- 2 large eggs
- ½ stick unsalted butter
- 1/3 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- coarse salt and fresh cracked pepper to taste
For the Streusel :
- 1/3 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 3/4 cup roughly chopped pecans
- ½ stick unsalted butter
- 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
I recommend baking this casserole on the middle rack and checking the topping during the last 10 minutes, because pecans and marshmallows can brown quickly once the sugar starts melting. If I notice the topping getting dark too fast, I place a piece of foil on top so the sweet potato base can finish heating through without over toasting the streusel. This keeps the center creamy and smooth while the topping stays golden and crisp instead of burnt.
Alternative casserole: I used a smaller 10x5 casserole dish because I wanted the layer of sweet potatoes to be thicker.
Use evenly sized sweet potatoes: I pick sweet potatoes that are similar in size so they bake at the same rate and stay soft all the way through.
Line the baking tray: I always use parchment paper or foil under the sweet potatoes because they release sticky sugars that are hard to clean.
Mash while warm: I mash the sweet potatoes while they are still warm because the texture blends smoother and the butter melts right in.
Serve right away: I like serving this casserole straight from the oven while the top is lightly toasted and the center is warm and creamy. This dish will hold for up to 1 hour, covered in foil, and kept in the oven at low temperatures (200°>).
Save time: When making the streusel, you could do it in a food processor if you want to save some time or don’t have a pastry knife.
Make-Ahead - You can make these up to 2 days ahead by following these instructions. Bake, peel, and mash them in a bowl with eggs, salt, pepper, cinnamon, and brown sugar. Transfer the mashed sweet potatoes to a casserole dish, top off with the streusel, then chill it in the refrigerator. For the day the sweet potato casserole is served, pull it out of the refrigerator 30 minutes before baking and then bake at 375° for 30 to 35 minutes.
Storing and Freezing: The casserole can be stored in the refrigerator covered in plastic for up to 5 days. It can also be frozen and covered for up to 2 months. Thaw for 1 day in the refrigerator before cooking and serving.
How to Reheat: To reheat the sweet potato casserole, add your desired portion to a casserole dish or pan, cover it, and heat it in the oven at 350° for 10-12 minutes or until hot. In addition, you can add them to the microwave and heat them until hot.
Nutrition
Calories: 219kcalCarbohydrates: 39gProtein: 4gFat: 6gSaturated Fat: 1gCholesterol: 33mgSodium: 64mgPotassium: 329mgFiber: 3gSugar: 21gVitamin A: 11113IUVitamin C: 2mgCalcium: 48mgIron: 1mg