Sweet Potato Casserole
A warm and comforting sweet potato casserole topped with marshmallows and a crunchy brown sugar streusel, perfect for cozy nights and holiday gatherings.
Ingredients
Sweet Potato Mixture
- 4 large sweet potatoes Boiled, peeled, and mashed
- 0.5 cup brown sugar For sweetness
- 0.25 cup melted butter Adds rich flavor
- 2 large eggs For binding
- 0.5 cup milk To add creaminess
- 1 teaspoon vanilla extract For flavor enhancement
Topping
- 1 cup mini marshmallows For a sweet, fluffy topping
- 0.5 cup chopped pecans Optional for added crunch
- 1 cup brown sugar For the streusel topping
- 1 cup flour For the streusel topping
- 0.25 cup melted butter To bind the streusel
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Boil the sweet potatoes in a large pot until they are fork-tender, about 20-30 minutes. Once cooked, allow them to cool, then peel and mash them in a bowl.
- In the bowl with your mashed sweet potatoes, add brown sugar, melted butter, eggs, milk, and vanilla extract. Stir until everything is well combined and creamy.
- Pour the sweet potato mixture into a greased 9x13 baking dish.
- Sprinkle mini marshmallows over the top, followed by a generous amount of brown sugar streusel.
Baking
- Bake for about 30 minutes or until the marshmallows are golden and toasty.
Notes
Make the sweet potato mixture ahead of time and store it in the fridge for up to a day. Add marshmallows and streusel just before baking. Adding chopped pecans to the topping can add a delightful nutty flavor.