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5 from 6 votes

Sweet Potato Casserole

Sweet Potato Casserole is the ultimate holiday side dish! Creamy mashed sweet potatoes topped with a crunchy brown sugar streusel and gooey melted marshmallows—it’s the perfect balance of textures and flavors.
Prep Time30 minutes
Cook Time35 minutes
Cook Sweet Potatoes1 hour
Total Time2 hours 5 minutes
Course: Side Dish
Cuisine: American
Keyword: sweet potato casserole, sweet potato casserole recipe
Servings: 16 servings
Author: Chelsea Lords
Cost: $8.92

Equipment

Ingredients

Sweet Potato Base

  • 4 pounds sweet potatoes about 6 large, 5-3/4 cups when mashed
  • 1 orange
  • 2/3 cup heavy cream
  • 4 tablespoons unsalted butter melted and cooled
  • 1/3 cup light brown sugar packed
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1-1/4 teaspoons vanilla extract
  • 1 teaspoon salt

Topping

  • 6 tablespoons unsalted butter melted and cooled
  • 1 cup flour
  • 1/2 cup light brown sugar packed
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1-1/2 cups mini marshmallows
US - Metric

Instructions

  • Preheat oven to 350°F and grease a 9x13-inch ceramic pan. Scrub sweet potatoes and pierce them all over with a fork (do not peel). Place them on a foil-lined sheet pan and bake 60–90 minutes until very tender. Remove from oven, slice in half, and let cool.
  • Scoop out the flesh from the cooled sweet potatoes (mash into measuring cups to get 5-3/4 cups) and place in a large bowl. Add 1/4 cup orange juice, cream, melted butter, brown sugar, cinnamon, nutmeg, vanilla, and salt. Mix with a hand mixer or stand mixer until smooth. Spread the mixture evenly into the prepared baking dish.
  • To make streusel, combine melted butter, flour, brown sugar, cinnamon, and salt in a bowl. Stir, then knead with your hands until clumps form. If the mixture feels too wet, add more flour, 1 tablespoon at a time.
  • Sprinkle the streusel over the sweet potato base in rows. You should use all of it. Bake 35–45 minutes until the topping is set and golden brown. Add marshmallows between rows of streusel. Bake another 4–8 minutes until marshmallows are melty and lightly golden. Watch closely. Serve warm.

Video

Notes

Make Ahead: You can prepare the sweet potato base and store it in the fridge. Keep the streusel and marshmallows separate. When ready to bake, top with streusel and bake as directed. Add marshmallows and finish baking as described.
Storage: Store leftovers in the fridge for 3–5 days; for best results, remove the topping before storing and add a fresh layer when reheating.

Nutrition

Serving: 1serving | Calories: 314kcal | Carbohydrates: 52g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 204mg | Potassium: 457mg | Fiber: 4g | Sugar: 27g | Vitamin A: 16319IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 1mg