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Sweet Potato Casserole Recipe: Best Marshmallow Streusel Crunch

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This sweet potato casserole features a creamy sweet potato base, a gooey marshmallow topping, and a buttery pecan streusel crunch. It’s a nostalgic, crowd-pleasing comfort food perfect for holidays and family gatherings.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cut into chunks
  • 1/2 cup whole milk (or almond milk for dairy-free)
  • 1/4 cup unsalted butter, melted (sub coconut oil for vegan)
  • 1/3 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 cup all-purpose flour (swap with almond flour for gluten-free)
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans (walnuts also work)
  • 1/4 cup unsalted butter, cold and cubed
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 2 cups mini marshmallows

Instructions

  1. Peel and cut sweet potatoes into 2-inch chunks. Place in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes until fork-tender.
  2. Drain sweet potatoes and return to pot. Mash with a potato masher or use an electric mixer for smoother texture until creamy with no lumps.
  3. In a large bowl, combine mashed sweet potatoes, milk, melted butter, brown sugar, eggs, vanilla, salt, cinnamon, and nutmeg. Beat until well blended, about 2 minutes.
  4. Lightly grease a 9×13-inch baking dish. Pour sweet potato mixture in and smooth top with a spatula.
  5. In a medium bowl, mix flour, brown sugar, chopped pecans, cold butter, cinnamon, and a pinch of salt. Use fingers or a pastry cutter to blend until crumbly (pea-sized bits).
  6. Sprinkle streusel evenly over sweet potato base. Bake at 350°F for 25 minutes.
  7. Remove casserole from oven and sprinkle mini marshmallows on top. Return to oven and bake 8-10 minutes, or until marshmallows are golden and puffy.
  8. Let casserole sit for 10-15 minutes before serving.

Notes

For gluten-free, use almond flour in the streusel. For vegan, use coconut oil, almond milk, flax eggs, and vegan marshmallows. Assemble ahead up to marshmallow step and refrigerate, then finish baking before serving. Watch marshmallows closely to prevent burning. Streusel can be adjusted for dryness or wetness with milk or flour. Casserole tastes richer after a day in the fridge.

Nutrition

Keywords: sweet potato casserole, marshmallow, streusel, Thanksgiving, holiday, comfort food, pecan, easy, classic, crowd-pleaser

Find it online: https://yumyep.com/sweet-potato-casserole-recipe-best-marshmallow-streusel-crunch-steps/