Ingredients
Scale
For the Sweet Potato Filling:
- 3 lbs fresh sweet potatoes (4–5 large sweet potatoes): These are the star of the dish, providing a naturally sweet and creamy base. Choose firm, medium-sized sweet potatoes for the best texture and flavor.
- 1/2 cup milk: This helps to create a smooth, creamy texture for the filling. You can use any kind of milk you prefer, from whole milk to a non-dairy alternative like almond or oat milk.
- 1 cup light brown sugar: Adds the perfect balance of sweetness with its subtle molasses flavor. Light brown sugar will give the casserole a lovely caramel-like taste.
- 1/4 cup unsalted butter: Melted butter adds richness and enhances the flavors of the sweet potatoes. For extra indulgence, you can use salted butter, but adjust the salt later in the recipe.
- 2 eggs: These act as a binder, giving the filling a smoother, custard-like texture when baked.
- 1 tsp ground cinnamon: A warm and aromatic spice that complements the sweetness of the potatoes.
- 1/2 tsp ground nutmeg: Adds a bit of warmth and depth to the flavor profile, enhancing the cinnamon and sweet potato notes.
- 1 tsp vanilla extract: Adds a fragrant, sweet note that ties all the flavors together.
- Pinch of salt: A pinch of salt helps to balance the sweetness and enhances the overall flavors.
For the Marshmallow Streusel Topping:
- 1/3 cup all-purpose flour: This forms the base of the streusel, giving it structure and helping to absorb some of the moisture from the butter and sugar.
- 1/3 cup light brown sugar: Adds sweetness to the streusel, with a slight molasses undertone.
- 1/2 tsp ground cinnamon: Complements the cinnamon in the filling and enhances the overall spiced flavor.
- 1/8 tsp ground nutmeg: A small amount goes a long way in adding a warm, comforting note to the topping.
- Pinch of ground cloves: Adds depth and a hint of complexity to the topping, making it even more flavorful.
- 3 tbsp salted butter: Melted butter gives the streusel a rich, crispy texture when baked.
- 2–3 cups marshmallows: The classic topping that makes this dish so indulgent. Use mini marshmallows for easy distribution or large marshmallows for a gooey, dramatic effect.
Instructions
- Prepare the Sweet Potatoes
- Begin by peeling and cutting the sweet potatoes into 1-inch cubes. This ensures they cook evenly and mash easily later on.
- Place the sweet potatoes in a large pot and cover them with water. Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for about 8 minutes, or until the sweet potatoes are fork-tender.
- Drain the potatoes and return them to the pot. Use a potato masher or a fork to mash the potatoes to your desired smoothness. Some prefer a chunkier texture, while others like it perfectly smooth.
- Make the Sweet Potato Filling
- Add the milk, brown sugar, melted butter, eggs, cinnamon, nutmeg, vanilla extract, and a pinch of salt to the mashed sweet potatoes. Stir everything together until it’s well combined. The mixture should be creamy and smooth, with a slight sweetness from the brown sugar and a comforting warmth from the spices.
- Transfer the filling into a 9×13-inch casserole dish, spreading it out evenly. You can stop here and refrigerate the casserole for up to two days if you’re prepping ahead. Just make sure to cover the dish tightly with plastic wrap. If baking right away, proceed to the next step.
- Bake the Filling
- Preheat your oven to 350°F (176°C).
- Bake the sweet potato filling for 25-30 minutes, or until heated through. If it’s been refrigerated, you may need to bake it for closer to 30 minutes. The filling should be hot and slightly firm around the edges.
- Prepare the Marshmallow Streusel Topping
- While the casserole is baking, prepare the marshmallow streusel topping. In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and cloves.
- Add the melted butter and stir until the mixture comes together in a crumbly texture. This streusel will provide a crispy, spiced topping once baked, balancing the gooey marshmallows perfectly.
- Top the Casserole
- Once the casserole is heated through, remove it from the oven.
- Scatter marshmallows evenly across the top, followed by the streusel mixture. For extra marshmallow gooeyness, I like to add some marshmallows, then the streusel, and then finish off with more marshmallows on top. The more marshmallows, the better!
- Return the casserole to the oven and bake for an additional 10-15 minutes, or until the marshmallows are golden brown and the streusel is crispy. If you prefer extra-browned marshmallows, turn the oven to broil at 400°F for a few minutes, keeping a close eye on them to avoid burning.
- Serve and Enjoy
- Once the casserole is perfectly baked, remove it from the oven and let it cool for a few minutes. Serve warm and enjoy the delightful combination of creamy sweet potatoes, spiced streusel, and gooey marshmallows!
Notes
- Sweet Potato Alternatives: If you prefer a slightly different flavor, you can substitute the sweet potatoes with yams, which are often sweeter and have a softer texture.
- Milk: For a dairy-free version, swap regular milk with almond, coconut, or oat milk. For added richness, try using full-fat coconut milk.
- Eggs: If you’re looking for an egg-free version, you can use flax eggs or chia eggs as a binder.
- Topping Variations: You can use pecans or walnuts instead of the streusel if you prefer a nutty topping. If you’re not a fan of marshmallows, you can skip them and top the casserole with a crispy breadcrumb topping instead.
- Make It Spicy: Add a bit of cayenne pepper or chili powder for a spicy twist that complements the sweetness of the potatoes.
- Prep Time: 45 minutes
- Cook Time: 45 minutes