Description
Sweet Potato Casserole with Marshmallows and Streusel a comforting sweet potato casserole featuring creamy sweet potatoes topped with golden marshmallows and a crunchy brown sugar streusel.
Ingredients
Sweet Potato Base:
- 4 large sweet potatoes (about 3 pounds)
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon fine sea salt
- 1/3 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3/4 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 3 tablespoons whole milk
Topping:
- 3 cups mini marshmallows
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup all-purpose flour
- 2/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 3/4 cup panko breadcrumbs
- 1/3 cup crushed graham crackers
Instructions
- Heat oven to 425°F. Place sweet potatoes on foil-lined baking sheet and pierce with fork. Roast 50-65 minutes until very soft.
- Cool sweet potatoes until handleable. Reduce oven to 375°F and butter a 9×13 inch dish.
- Peel sweet potatoes and mash flesh until smooth in large bowl.
- Beat in eggs, melted butter, salt, both sugars, cinnamon, vanilla, and milk until light and fluffy.
- Spread mixture in prepared dish. Bake 35 minutes until set.
- Meanwhile, combine cold butter, flour, brown sugar, and cinnamon. Work into crumbs, then stir in panko and graham crackers.
- Top casserole with marshmallows, then streusel mixture.
- Bake 18-22 minutes until golden. Cool 15 minutes before serving.
Notes
- Sweet potatoes are done roasting when they release natural juices
- Keep streusel butter cold for best texture
- Can prepare sweet potato base up to 3 days ahead
- Tent with foil if marshmallows brown too quickly
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes