Sinfully delicious, creamy, sweet potatoes nicely spiced, baked into a casserole, and topped with toasted marshmallows! A praline streusel topping is also offered, and you can even go whole hog wild and top with both!
The holidays just wouldn’t be the same without some kind of sweet potato dish on the buffet table! And this is another one of my special side dishes that you wait all year for!
(Why we only have this once a year is a mystery…)
But it all starts out with real, fresh, sweet potatoes.
Not yams. Not canned. The real deal!!
Make sure you buy (or grow) sweet potatoes and not yams. There’s a huge difference between the two!
Just wrap them foil and bake them until tender, slice the tops open, and remove the soft potato flesh.
Then mix all of the casserole ingredients together until smooth, and spoon into baking dishes.
Bake until set….
….then top with lots of mini marshmallows….
…and bake again until the marshmallows are toasted and golden browned!
Sooooooo creamy and heavenly delicious! What’s not to love about toasted marshmallows?
Especially on top of a creamy, spiced, sweet potato casserole!!! Omg….!! Right??!!!
This does set up more than what it looks like here. I rushed to get a shot and took the picture straight from the oven while it was screaming hot!
But it will be a bit thicker when you go to serve it. Just let it rest for a few minutes, so that no one burns their mouth on the molten lava-hot marshmallows and potatoes!
Sweet. Rich. Spicy and DELICIOUS!!!! They even TASTE like the holidays!!
And I’ve also provided the retro praline streusel top that you can either make instead…
….or top with the streusel, bake, and then top with marshmallows for a DOUBLE treat!!
My hubby just wanted the soft, puffy marshmallows, so that’s how we had them this year. But any which way is perfectly fantastic!
So, if sweet potatoes aren’t your thing, as they weren’t mine either for many years, this recipe will change your mind!
Or if you’re just looking for a memorable recipe to serve with your holiday dinner, seriously, this is it! Yep. Just make this!!
Perfectly creamy, easy to make, and topped with streusel and/or marshmallows, this Best Sweet Potato Casserole will have everyone raving and wanting a second helping!
Hope you all enjoy! Happy Holidays!!
- 4 lbs. sweet potatoes, about 7, unpeeled and baked
- 6 Tbl. soft Minerva Dairy Amish Butter, cut up
- 1/4 cup white sugar
- 1/4 cup light brown sugar
- 2 eggs
- 1 tsp. regular table salt
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1/4 cup heavy whipping cream
- 2 tsp. vanilla
- enough mini marshmallows to cover the top
Optional Streusel Topping:
- 1/3 cup flour
- 1/2 cup packed light or dark brown sugar
- 1/8 tsp. cinnamon
- 3 Tbl. soft butter
- 1/2 cup chopped pecans
Preheat oven to 375º F.
Rinse potatoes, pat dry, wrap in foil, and place onto foil-lined baking sheet. Bake in 375º oven for 1 hour or until very tender. Let cool. (*If your oven runs slow, you may need to bake yours for up to 1 1/2 hours.)
Preheat oven to 350º F.
Unwrap and slice potatoes open. Remove skins and place insides into large mixer bowl with cut up soft butter. Beat with whisk attachment.
Add rest of ingredients, *except marshmallows, and beat again with whisk attachment until smooth and creamy.
Spoon into sprayed 13x9 baking dish or deep casserole dish. Smooth top flat and even. Cover with lid or foil, and bake in 350º oven for 30 minutes. Remove from oven, top with marshmallows, and broil until marshmallows are toasted as desired.
*WATCH* so that they don't burn! It only takes a few minutes for this to go from lightly toasty, to grab the fire extinguisher!
For Optional Topping: In medium bowl, mix the flour, brown sugar, and cinnamon. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Then bake casserole uncovered.
Note: You can go totally crazy and bake this casserole with the streusel topping, then add marshmallows on top when done and broil until toasted, for a DOUBLE topping treat!