Description
A classic holiday side dish, this Sweet Potato Casserole with Marshmallows features creamy mashed sweet potatoes topped with a sweet, buttery crumb topping and toasted mini marshmallows.
Ingredients
- 3 Medium Sweet Potatoes
- 1 Large Egg
- 1/4 Cup Butter, melted
- 1 Pinch Salt
- 1/4 Cup Granulated Sugar
- 1/3 Cup Brown Sugar
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Vanilla
- 2 Tablespoons Milk or Heavy Cream, (any milk will do)
- 2 Cups Mini Marshmallows
- 1/3 Cup Butter, cold and cut in cubes
- 1/2 Cup All-Purpose Flour
- 3/4 Cup Brown Sugar
- 1/2 teaspoon Cinnamon
- 1/2 Cup Panko Bread Crumbs
- 1/4 Cup Graham Cracker Crumbs
Instructions
- Preheat the oven to 400 degrees F.
- Place a piece of tin foil on the oven rack.
- Pierce the sweet potatoes with a fork and bake for 45-60 minutes, or until tender.
- Carefully peel the potatoes and turn the oven down to 350 degrees F.
- Place the sweet potatoes in a large bowl and smash them until smooth.
- Add the egg, melted butter, cinnamon, salt, granulated sugar, brown sugar, vanilla, and milk.
- Using a handheld or standing mixer, beat everything together until smooth.
- Pour the mixture into an 8×9-inch baking dish (8×8 or 9×9 works too) and bake for 30 minutes.
- In a medium-sized bowl, add the cold butter, flour, brown sugar, and cinnamon for the topping.
- Using a pastry cutter or fork, cut into the topping mixture until the butter is well incorporated. You can use your hands at the end.
- Stir in the panko and graham cracker crumbs into the topping mixture and set aside.
- Remove the casserole from the oven and top with the marshmallows, then the crumb topping, making sure to cover the marshmallows as much as possible, and bake for an additional 20 minutes.
- Allow to cool for 5 minutes and serve.
Notes
- Want to make this ahead? You can bake the potatoes and mash them days ahead and store in the fridge.
- The crumb topping can be made days ahead and stored in a ziploc bag, or even a month ahead and stored in the freezer.
- The day before, you can make the sweet potato mixture and store it in the fridge. Bake the day of to ensure the best texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American