Favorite Sweet Potato Casserole

sweet potato casserole

Just eight days until Thanksgiving.  If you are still looking for a sweet potato recipe then look no further, this is the best!  I have always been a fan of sweet potato casseroles.  This casserole is the best of everything.  It has that wonderful crumb topping and melty marshmallows too.  Surprisingly, it’s not too sweet.  It is, in fact, the perfect sweet potato casserole!

AAA Amye Signature for blog

Favorite Sweet Potato Casserole
 
Author:
 
Ingredients
  • 4½ to 5 pounds fresh sweet potatoes
  • 4 tbsp. butter
  • 2 lg. eggs, lightly beaten
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. vanilla extract
  • ¼ tsp. ground nutmeg
  • ½ c. dark brown sugar
  • up to ¼ c. heavy cream
  • non-stick cooking spray
  • ½ c. all-purpose flour
  • 1 c. dark brown sugar
  • ½ tsp. salt
  • 1 c. old-fashioned oats
  • ½ tsp. ground cinnamon
  • 1 stick unsalted butter, room temperature
  • 2 c. mini marshmallows
Instructions
  1. Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with non-stick cooking spray and set aside.
  2. Bake sweet potatoes on a foil lined baking sheet, in a 400°F oven for about 1 hour, or until tender. Allow the sweet potatoes to cool to touch. Remove skins and place the potatoes in a large mixing bowl.
  3. Mash the potatoes with the butter using a potato masher. Add eggs, salt, cinnamon, vanilla extract, nutmeg, and brown sugar. Mix until well combined. Add the cream, a little at a time until desired consistency. Pour potato mixture into prepared dish. Top evenly with marshmallows and set aside.
  4. Combine the flour, brown sugar, salt, oats, and cinnamon in a medium bowl and mix together until mixed well. Add butter and mix until crumbly. (I mash this mixture together with my hand.) Crumble the mixture on top of the marshmallows. Bake in 350°F oven for 30 to 45 minutes until lightly browned.