Sweet Potato Casserole with Marshmallows and Cinnamon Streusel
This delightful Sweet Potato Casserole with Marshmallows and Cinnamon Streusel is a perfect side dish for holidays and family gatherings, combining the rich flavors of sweet potatoes and sweet marshmallows.
Ingredients
For the casserole
- 4 large sweet potatoes Boiled, peeled, and mashed
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1/2 cup butter, melted
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the toppings
- 2 cups mini marshmallows
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon (for streusel)
- 1/4 cup butter, softened (for streusel)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Boil the sweet potatoes in a large pot for about 30 minutes or until they're tender. Drain and let them cool.
- Peel and mash the sweet potatoes in a mixing bowl.
- Add granulated sugar, milk, melted butter, beaten eggs, vanilla extract, ground cinnamon, and salt to the mashed sweet potatoes. Mix well until smooth.
- Pour the sweet potato mixture into a greased baking dish.
Streusel Topping
- In another bowl, combine the brown sugar, flour, ground cinnamon, and softened butter for the streusel topping. Mix until crumbly.
- Sprinkle the streusel topping over the sweet potato mixture.
Baking
- Bake in the preheated oven for 25-30 minutes.
- Remove from the oven and top with mini marshmallows. Return to the oven and bake for an additional 10-15 minutes until the marshmallows are golden brown.
- Let it cool for a few minutes before serving.
Notes
For smoother texture, make sure to mash the sweet potatoes thoroughly. You can adjust the sugar based on your taste preference. If you prefer a crunchier topping, bake the casserole longer before adding marshmallows or use chopped nuts in the streusel. Allow the casserole to cool completely before storing; it will last up to 3 days in the refrigerator or up to 2 months in the freezer.