You know what I like about this Best Ever Sweet Potato Casserole? I mean, basically any sweet potato casserole for that matter. It’s the fact that it’s a dessert running around pretending to be a side dish. I’m not mad about it. I love it. Let’s all pretend like it’s just a normal side dish forever while I eat my dessert along side my turkey without judgement. Okay? Okay.
The topping of this Best Ever Sweet Potato Casserole is to die for. When I made it for pictures, I had to force myself to stop eating it or I was going to end up eating the entire pan. THE ENTIRE PAN. The topping has a mix of marshmallows and streusel that results in this delicious, gooey, toasted marshmallow goodness. It’s crispy, but gooey all at the same time.
INGREDIENTS YOU’LL NEED
- sweet potatoes
- cinnamon
- butter
- brown sugar
- flour
- marshmallows
HOW TO MAKE BEST EVER SWEET POTATO CASSEROLE
(full recipe card below)
- Combine the ingredients for your streusel topping (butter, brown sugar, and flour). Set aside.
- Make your mashed sweet potatoes. You can do this in the Instant Pot (see recipe coming to the blog in just 2 days), or you can boil them on the stove.
- Once boiled and soft, drain them and add them back to the pot with butter and cinnamon. Mash until smooth.
- Spread your mashed sweet potatoes smoothly and evenly into a large casserole dish.
- Sprinkle half of the marshmallows across the top (there will be gaps at this point).
- Sprinkle half of the streusel topping across the top.
- Top with remaining marshmallows and streusel.
- Bake in the oven at 400°F for 6 minutes. WATCH CLOSELY. You do not want the marshmallows to burn.
- Remove from the oven and serve hot.
CAN THIS BE MADE AHEAD OF TIME?
Yes, but you’ll need to wait to put the marshmallows and streusel on top. You can make the mashed sweet potatoes ahead of time and put them in the casserole dish. Cover with foil and place in the refrigerator until ready to bake. Then, once you’re ready to serve, top with the marshmallows and streusel and serve hot.
TIPS AND TRICKS FOR OUR BEST EVER SWEET POTATO CASSEROLE
- Opt for the Instant Pot for making your mashed sweet potatoes. It makes this go by even faster!
- Alternating the marshmallows and streusel make sure that the streusel gets in all the nooks and crannies.
- Find the balance between too toasted (aka burned) and just the right amount of toasted on the marshmallows. I start keeping an eye on it closely around the 4 minute mark.
ALTERATIONS FOR PICKY EATERS
- Not much is needed here! It’s basically dessert!
LOOKING FOR RECIPES TO SERVE WITH OUR BEST EVER SWEET POTATO CASSEROLE? TRY ONE OF THESE:
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PinIngredients
- 2 lbs sweet potatoes
- 1 tsp + 1/2 tsp cinnamon
- 2 tbsp + 5 tbsp butter, softened & divided
- 1 tbsp + 4 tbsp brown sugar
- pinch of salt
- 5 tbsp flour
- 2 cups marshmallows
Instructions
- Preheat oven to 400°F.
- Combine 1/2 tsp cinnamon, 5 tbsp butter, 4 tbsp brown sugar, and flour. Combine until it becomes a sticky, sand like consistency. Set aside.
- Make your mashed sweet potatoes. You can do this in the Instant Pot (see recipe coming to the blog in just 2 days), or you can peel and boil them on the stove.
- Once boiled and soft, drain them and add them back to the pot with 1 tbsp brown sugar and the remaining butter and cinnamon. Mash until smooth.
- Spread your mashed sweet potatoes smoothly and evenly into a large casserole dish.
- Sprinkle half of the marshmallows across the top (there will be gaps at this point).
- Sprinkle half of the streusel topping across the top.
- Top with remaining marshmallows and streusel.
- Bake in the oven at 400°F for 6 minutes. WATCH CLOSELY. You do not want the marshmallows to burn.
- Remove from the oven and serve hot.
Nutrition
- Serving Size: 1/10th
- Calories: 217
- Sugar: 16.2
- Sodium: 60.3
- Fat: 8.2
- Saturated Fat: 5.1
- Unsaturated Fat: 2.4
- Trans Fat: 0
- Carbohydrates: 35.1
- Fiber: 3
- Protein: 2.2
- Cholesterol: 21.4
Keywords: thanksgiving, sweet potato, dessert, sides
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