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Southern Sweet Potato Casserole

A delightful dish combining sweetness and warmth, this Southern Sweet Potato Casserole is perfect for family gatherings and holiday celebrations, featuring sweet potatoes topped with rich crumbles and fluffy marshmallows.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Dessert, Side Dish
Cuisine: Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Sweet Potato Mixture
  • 5 pounds sweet potatoes Use fresh sweet potatoes for best flavor or canned sweet potatoes as a convenient option.
  • 4 tablespoons butter For mashing.
  • 2 pieces eggs, slightly beaten
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon Adjust according to taste.
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg Adjust according to taste.
  • 1/2 cup dark brown sugar
  • 1/4 cup heavy cream
  • Butter for greasing baking dish
For the Crumble Topping
  • 1/2 cup all-purpose flour
  • 1 cup dark brown sugar For crumble.
  • 1/4 teaspoon salt For crumble.
  • 1 cup quick-cooking oats
  • 1/2 teaspoon ground cinnamon For crumble.
  • 1 stick butter, cut into chunks For crumble.
For the Topping
  • 2 cups miniature marshmallows

Method
 

Preparation
  1. Preheat the oven to 350 degrees F. Wrap the sweet potatoes in foil and place them on a baking sheet. Bake for about 1 hour or until fork-tender. If using canned sweet potatoes, skip this step but be sure to drain the syrup.
  2. Once the sweet potatoes are cool enough to handle, remove and discard the skins and any tough, stringy pieces. Place the cooked potatoes into a large bowl.
  3. Mash the sweet potatoes together with the butter using a potato masher until mostly smooth. Add the eggs, salt, cinnamon, vanilla, and nutmeg, and continue to mash until you have a uniform mixture.
  4. Add the brown sugar and cream to the potato mixture and mix well.
Making the Crumble
  1. In a medium bowl, combine the flour, brown sugar, salt, oats, and cinnamon. Stir together well.
  2. Add the chunks of butter, using a fork to mix until you have a streusel-like crumb.
Assembling and Baking
  1. Lightly coat a 9 x 13-inch baking pan with butter or non-stick spray. Spread the sweet potato mixture in the pan. Top the sweet potatoes with the marshmallows first, then sprinkle the crumble on top.
  2. Bake for 30 to 40 minutes at 350 degrees.

Notes

To store leftovers, let the casserole cool completely. Transfer it to an airtight container and refrigerate. It should last for 3 to 5 days. You can also freeze the casserole for up to 3 months. When you’re ready to enjoy it again, simply thaw and reheat it in the oven. Adjust spices to taste and consider adding nuts for a crunchy topping.