I love my version of this Sweet Potato Casserole With Marshmallows. The mellow sweetness of peeled sweet potatoes comes together with whole milk, melted unsalted butter, and vanilla. Mini marshmallows crown the dish while a brown sugar streusel with pecans adds a satisfying crunch. This dish brings unique flavor and texture to any table.
I recently came across this intriguing twist on traditional holiday dishes and couldn’t wait to share it with you. This Sweet Potato Casserole With Marshmallows & Brown Sugar Streusel is a recipe that caught my eye because of its unique mix of textures and flavors.
I start with 4 lbs of cubed sweet potatoes which I mash up with melted unsalted butter, granulated sugar, whole milk, lightly beaten eggs, vanilla extract, and a pinch of salt. As it bakes, the sweetness of the potatoes blends perfectly with the toasty marshmallows layered on top.
The brown sugar streusel is made by mixing all-purpose flour with packed brown sugar, cold diced unsalted butter, and a handful of chopped pecans if youre in the mood for a little crunch. This isn’t your average holiday side dish its a little adventurous take that reminds me of those fun Sunday night dinners and classic holiday casseroles.
Enjoy!
Why I Like this Recipe
I love this recipe because:
1. I get that amazing mix of creamy sweet potatoes with a touch of butter and sugar that makes every bite feel comforting.
2. I really dig the crunchy brown sugar streusel mixed with toasted marshmallows on top, it gives a fun texture contrast that I can’t resist.
3. I like how its a simple recipe that always reminds me of fun family cookouts and holiday gatherings.
4. I appreciate that it’s both sweet and savory, making it a perfect side dish for any occasion.
This sweet potato casserole has always been a hit in my house. Its mashed sweet potatoes are topped with toasted mini marshmallows and a brown sugar streusel that makes it extra special. I love that its simple to make and well, sometimes it’s imperfect in the best way because it feels homemade and real. Its that kind of comfort food that brings back memories of holiday dinners and hanging out with friends and family.
Ingredients
- Sweet potatoes: loaded with fiber and vitamins, they make the dish hearty and nutritious.
- Unsalted butter: adds rich flavor and healthy fats, blending ingredients together perfectly.
- Mini marshmallows: gives a sweet aroma and gooey texture, making dessert extra yummy.
- Brown Sugar Streusel: crunchy topping of brown sugar, butter, and pecans that adds smoky sweetness.
- Granulated sugar: sweetens and caramelizes the dish, balancing the flavors just right.
- Whole milk: smooth and creamy, helping to bind ingredients and enrich textures.
- Vanilla extract: a dash that boosts aroma and deepens the overall sweetness harmoniously.
- Salt: a tiny pinch brings balance, highlighting each ingredient’s natural flavor.
Ingredient Quantities
- 4 lbs sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, melted (divided)
- 1/2 cup granulated sugar
- 1/2 cup whole milk
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups mini marshmallows
- Brown Sugar Streusel:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, cold and diced
- 1/2 cup chopped pecans (optional)
How to Make this
1. Preheat your oven to 350°F and grease a 9×13 inch casserole dish.
2. Place the cubed sweet potatoes in a large pot, cover with water and bring to a boil. Cook until they’re fork-tender, about 20 minutes.
3. Drain the sweet potatoes well and mash them in a large bowl.
4. Mix in 1/2 cup of the melted butter, 1/2 cup granulated sugar, 1/2 cup whole milk, 2 lightly beaten large eggs, 1 teaspoon vanilla extract, and 1/2 teaspoon salt into the mashed sweet potatoes until well combined.
5. Spread the sweet potato mixture evenly into the prepared casserole dish.
6. Top the sweet potatoes with 2 cups mini marshmallows.
7. For the brown sugar streusel, in a separate bowl, combine 1/2 cup all-purpose flour and 1/2 cup packed brown sugar.
8. Add 1/4 cup cold, diced unsalted butter into the mixture and use your fingers or a fork to work it in until the mixture is crumbly; stir in 1/2 cup chopped pecans if you’re using them.
9. Sprinkle the streusel evenly over the marshmallows.
10. Bake for 30 to 35 minutes until the marshmallows are toasted and the streusel is crisp. Let it cool for a few minutes before serving. Enjoy your dish!
Equipment Needed
1. Oven (preheated to 350°F)
2. 9×13 inch casserole dish (greased)
3. Large pot (for boiling the sweet potatoes)
4. Colander or strainer (to drain the sweet potatoes)
5. Large mixing bowl (for mashing and blending in butter, sugar, milk, eggs, vanilla and salt)
6. Measuring cups and spoons (to measure out the butter, sugar, milk, flour, vanilla extract, etc.)
7. Potato masher or fork (to mash the cooked sweet potatoes)
8. Small bowl (to mix the brown sugar streusel ingredients)
9. Knife and cutting board (for dicing the cold butter and chopping the pecans)
FAQ
Sweet Potato Casserole With Marshmallows & Brown Sugar Streusel Recipe Substitutions and Variations
- You can use yams instead of sweet potatoes if you can’t find them so you still get that earthy flavor.
- If you only got salted butter then use that but cut back on the salt a bit to balance the flavour.
- Try almond milk or soy milk in place of whole milk if you’re looking for a dairy free option.
- If you need to skip eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water for each egg and let it sit for a few minutes.
Pro Tips
1. Try not to mash the sweet potatoes into a complete paste – leaving a few small chunks in can give the dish a nicer, more varied texture.
2. Make sure that the sweet potatoes are drained really well so that your mixture doesn’t get too watery, which can happen if there’s any extra water left.
3. When you’re working the cold butter into the streusel, use your fingers quickly so that it hardly softens up too much, this helps get a crumblier topping.
4. Keep an eye on the marshmallows towards the end of baking because they can go from toasted to burnt really fast if you’re not careful.
Sweet Potato Casserole With Marshmallows & Brown Sugar Streusel Recipe
My favorite Sweet Potato Casserole With Marshmallows & Brown Sugar Streusel Recipe
Equipment Needed:
1. Oven (preheated to 350°F)
2. 9×13 inch casserole dish (greased)
3. Large pot (for boiling the sweet potatoes)
4. Colander or strainer (to drain the sweet potatoes)
5. Large mixing bowl (for mashing and blending in butter, sugar, milk, eggs, vanilla and salt)
6. Measuring cups and spoons (to measure out the butter, sugar, milk, flour, vanilla extract, etc.)
7. Potato masher or fork (to mash the cooked sweet potatoes)
8. Small bowl (to mix the brown sugar streusel ingredients)
9. Knife and cutting board (for dicing the cold butter and chopping the pecans)
Ingredients:
- 4 lbs sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, melted (divided)
- 1/2 cup granulated sugar
- 1/2 cup whole milk
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups mini marshmallows
- Brown Sugar Streusel:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, cold and diced
- 1/2 cup chopped pecans (optional)
Instructions:
1. Preheat your oven to 350°F and grease a 9×13 inch casserole dish.
2. Place the cubed sweet potatoes in a large pot, cover with water and bring to a boil. Cook until they’re fork-tender, about 20 minutes.
3. Drain the sweet potatoes well and mash them in a large bowl.
4. Mix in 1/2 cup of the melted butter, 1/2 cup granulated sugar, 1/2 cup whole milk, 2 lightly beaten large eggs, 1 teaspoon vanilla extract, and 1/2 teaspoon salt into the mashed sweet potatoes until well combined.
5. Spread the sweet potato mixture evenly into the prepared casserole dish.
6. Top the sweet potatoes with 2 cups mini marshmallows.
7. For the brown sugar streusel, in a separate bowl, combine 1/2 cup all-purpose flour and 1/2 cup packed brown sugar.
8. Add 1/4 cup cold, diced unsalted butter into the mixture and use your fingers or a fork to work it in until the mixture is crumbly; stir in 1/2 cup chopped pecans if you’re using them.
9. Sprinkle the streusel evenly over the marshmallows.
10. Bake for 30 to 35 minutes until the marshmallows are toasted and the streusel is crisp. Let it cool for a few minutes before serving. Enjoy your dish!
