Marshmallow Streusel Sweet Potato Casserole Recipe
Marshmallow Streusel Sweet Potato Casserole
Every holiday table needs a sweet potato casserole. This irresistible version features both marshmallow and streusel toppings in an eye-catching striped pattern.
Serves: 12Prep: 20 minutesCook: 40 minutesTotal: 1 hourDifficulty: Easy
Serves: 12
Ingredients
- 4 pounds sweet potatoes, peeled and cut into 2”-3” chunks
- 1⁄2 cup butter, softened and divided
- 3⁄4 cup brown sugar, divided
- 1⁄4 cup all-purpose flour
- 1⁄2 tsp. ground cinnamon
- 1⁄8 tsp. ground nutmeg
- 1⁄2 cup pecan pieces
- 1⁄2 cup Half & Half
- 2 large eggs, beaten
- 1 tsp. salt
- 10 oz. Jet-Puffed Miniature Marshmallows
Directions
- Heat oven to 350°F. Butter a 9”x13” or other 3-quart baking dish; set aside.
- Place potatoes in a pot and cover with water. Bring to a boil and cook 12-15 minutes until fork tender.
- Meanwhile, make the streusel topping by combining ¼ cup butter, ½ cup brown sugar, flour, cinnamon and nutmeg. Using clean hands, press mixture until evenly combined. Add pecans; set aside.
- Drain sweet potatoes and mash with half- and- half, remaining ¼ cup butter, remaining ¼ cup brown sugar, eggs and salt, until mostly smooth. Transfer to prepared pan, spreading into an even layer.
- Top the sweet potatoes with alternating rows of mini marshmallows and streusel topping.
- Bake 20-25 minutes until marshmallows are lightly toasted and streusel is browned.
- Refrigerate leftovers.
Serves: 12
Ingredients
- 4 pounds sweet potatoes, peeled and cut into 2”-3” chunks
- 1⁄2 cup butter, softened and divided
- 3⁄4 cup brown sugar, divided
- 1⁄4 cup all-purpose flour
- 1⁄2 tsp. ground cinnamon
- 1⁄8 tsp. ground nutmeg
- 1⁄2 cup pecan pieces
- 1⁄2 cup Half & Half
- 2 large eggs, beaten
- 1 tsp. salt
- 10 oz. Jet-Puffed Miniature Marshmallows
Directions
- Heat oven to 350°F. Butter a 9”x13” or other 3-quart baking dish; set aside.
- Place potatoes in a pot and cover with water. Bring to a boil and cook 12-15 minutes until fork tender.
- Meanwhile, make the streusel topping by combining ¼ cup butter, ½ cup brown sugar, flour, cinnamon and nutmeg. Using clean hands, press mixture until evenly combined. Add pecans; set aside.
- Drain sweet potatoes and mash with half- and- half, remaining ¼ cup butter, remaining ¼ cup brown sugar, eggs and salt, until mostly smooth. Transfer to prepared pan, spreading into an even layer.
- Top the sweet potatoes with alternating rows of mini marshmallows and streusel topping.
- Bake 20-25 minutes until marshmallows are lightly toasted and streusel is browned.
- Refrigerate leftovers.
| Amount per serving | |
|---|---|
| Sodium | 320mg |
| Total Fat | 13g |
| Saturated Fat | 6g |
| Protein | 5g |
| Cholesterol | 55mg |
| Total Carbohydrate | 66g |
| Dietary Fiber | 5g |
| Sugars | 34g |
| Calories | 390 |