Sweet Potato Casserole with Marshmallows and Streusel
Sweet Potato Casserole with Marshmallows and Streusel. A classic Thanksgiving side dish with savory and creamy sweet potatoes topped with toasted marshmallows and brown sugar streusel.
Equipment
- baking sheet
- parchment paper baking sheets
- 9 inch square cake pan
- kitchenaid mixer
- mixing bowl set
- measuring cups and spoons
Ingredients
Sweet Potato Souffle:
- 2 lbs. Sweet Potatoes (cooked)
- 4 Tablespoons Butter (melted)
- 1/4 cup Brown Sugar
- 1/4 cup Milk
- 1 large Egg
- 2 Tablespoons Real Maple Syrup
- 1/2 - 3/4 teaspoon Cinnamon
Brown Sugar Streusel:
- 4 Tablespoons Butter (softened)
- 1/2 cup Brown Sugar
- 1/3 cup Flour
Marshmallow Topping:
- 1 cup Mini Marshmallows
Instructions
Sweet Potato Souffle:
- Bake the sweet potatoes until tender -- about 45 minutes at 400 degrees. They need to be fork tender all the way through the middle. They may need to cook up to 1 hour or so depending on how large the sweet potatoes are.
- Scoop out the inside of the cooked sweet potato and place in a mixing bowl. Add the butter, brown sugar, vanilla, real maple syrup, egg, milk, and cinnamon and whip until smooth and creamy.
- In a small bowl, stir together butter, brown sugar, and flour.
- Preheat oven to 350 degrees. In a 9 x 9 baking pan, spread mashed sweet potatoes all over the bottom of the pan. Top with brown sugar streusel.
- Bake for 28-32 minutes. Once it is baked and bubbly, sprinkle on the mini marshmallows and bake until it is nice and toasted about 4-5 more minutes. If you want them extra toasty, place under broiler for 1-2 minutes, watching carefully the entire time to prevent burning.
- Serve immediately.
Notes
This recipe fills a 9 x 9 baking dish. If you would like to fill a 9 x 13 pan, you can 1 1/2 times the recipe or even double it.
