Description
This Sweet Potato Casserole is a classic holiday side dish featuring tender, mashed sweet potatoes flavored with warm spices and vanilla. Topped with a buttery, cinnamon-spiced streusel and gooey miniature marshmallows, this comforting casserole is baked to a golden finish, perfect for festive gatherings or cozy family dinners.
Ingredients
Scale
Sweet Potato Base
- 4 pounds sweet potatoes (about 6 large, 5-3/4 cups when mashed)
- 1 orange (for 1/4 cup orange juice)
- 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
Streusel 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
Additional Topping
- 1-1/2 cups miniature marshmallows
Instructions
- Bake Sweet Potatoes: Preheat your oven to 350°F. Scrub the sweet potatoes well and pierce them all over with a fork, leaving the skins on. Place them on a foil-lined sheet pan and bake for 60 to 90 minutes until they are very tender when pierced. Remove from the oven, slice them in half, and allow to cool.
- Prepare the Casserole Base: Once cooled, scoop the flesh from the sweet potatoes and mash it to measure 5-3/4 cups. Transfer to a large bowl and add 1/4 cup freshly squeezed orange juice, heavy cream, melted butter, brown sugar, cinnamon, nutmeg, vanilla extract, and salt. Use a hand or stand mixer to blend everything until the mixture is smooth and creamy. Evenly spread this sweet potato mixture into a greased 9×13-inch ceramic baking dish.
- Make the Streusel Topping: In a separate bowl, combine melted butter, flour, brown sugar, cinnamon, and salt. Stir to combine, then knead the mixture with your hands until clumps begin to form. If it feels too wet, gradually add more flour, one tablespoon at a time, until the desired crumbly texture is reached.
- Assemble and Bake the Casserole: Sprinkle the streusel topping evenly over the sweet potato base in rows, using all of the mixture. Place the casserole in the oven and bake for 35 to 45 minutes until the topping is set and golden brown.
- Add Marshmallows and Final Bake: Remove the casserole briefly from the oven and add miniature marshmallows between the rows of streusel topping. Return it to the oven and bake for an additional 4 to 8 minutes, or until the marshmallows are melted and lightly browned. Watch closely during this last step to prevent burning. Serve the casserole warm for the best flavor and texture.
Notes
- If the streusel topping feels too moist, add flour gradually to achieve a crumbly texture.
- For a smoother sweet potato mixture, use a hand mixer or stand mixer rather than mashing by hand.
- Watch the marshmallows closely during the final bake to prevent over-browning or burning.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.
- This dish can be prepared a day in advance up to the point of adding marshmallows, then baked just before serving.
