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Creamy Sweet Potato Casserole with Marshmallow Streusel Topping

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This creamy sweet potato casserole features a silky sweet potato filling, a crunchy streusel topping, and gooey toasted marshmallows. It’s a nostalgic, crowd-pleasing side dish perfect for holidays, potlucks, or cozy family dinners.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled and cut into chunks
  • 1/2 cup heavy cream
  • 1/3 cup light brown sugar
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour
  • 1/3 cup light brown sugar
  • 1/3 cup unsalted butter, cold and cubed
  • 1/2 cup chopped pecans or walnuts
  • 1/2 tsp ground cinnamon
  • 2 cups miniature marshmallows

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Place the peeled and chunked sweet potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain well.
  3. Transfer the drained sweet potatoes to a large mixing bowl. Mash until smooth using a potato masher or electric mixer.
  4. Add heavy cream, light brown sugar, eggs, melted butter, vanilla extract, cinnamon, and salt to the mashed sweet potatoes. Whisk until fully combined and silky.
  5. Pour the sweet potato mixture into the greased baking dish and smooth the top with a spatula.
  6. In a separate bowl, combine flour, brown sugar, cold butter, chopped pecans or walnuts, and cinnamon. Use a pastry cutter or your fingers to rub the butter into the mixture until it forms coarse crumbs.
  7. Evenly scatter the streusel topping over the sweet potato layer.
  8. Bake for 25–30 minutes, until the top is golden and the filling is set.
  9. Remove the casserole from the oven and sprinkle miniature marshmallows evenly over the top. Return to the oven for 8–10 minutes, or until the marshmallows are toasted and gooey.
  10. Let the casserole rest for 10 minutes before serving. For neat slices, chill for 20 minutes before cutting.

Notes

For gluten-free, use almond flour in the streusel. For vegan, substitute coconut cream, plant-based butter, and flax eggs. Watch marshmallows closely while baking to prevent burning. Prep filling and streusel a day ahead for easy assembly. If the filling is too loose, bake a few minutes longer before adding marshmallows.

Nutrition

Keywords: sweet potato casserole, marshmallow topping, Thanksgiving side, holiday recipe, streusel, comfort food, easy casserole, potluck, vegetarian, gluten-free option

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