Sweet Potato Casserole

Sweet Potato Casserole is a Thanksgiving classic and until you try this recipe, you haven’t had the best one yet. The brown butter and crispy marshmallows with streusel and pecans truly elevate both the flavor and textures in this casserole, making it unlike any you’ve ever had!

The Sweet Potato Filling

The first step in this recipe is to prepare the sweet potato filling! It’s super easy to make and a similar process to making sweet potatoes but more of a sweet AND savory flavor profile.

To start, peel and cube sweet potatoes. Then transfer them to a pot with salted water and bring to a boil to cook for about 15 to 20 minutes or until tender! If you prefer not to boil the potatoes, you can roast them in the oven but it will take significantly longer.

After boiling, take off the heat and then drain all the water. I highly recommend then adding the potatoes back to the pot with the heat OFF so the residual heat can dry off any water on the surface of the sweet potatoes.

Then it’s time to mash the potatoes! You can do this in the pot itself or in a large mixing bowl until there are no more chunks left. Now you’re going to add the following ingredients:

• brown sugar
• maple syrup
• unsalted butter (browned)
• heavy cream
• salt
• vanilla extract
• nutmeg
• cinnamon

Mix together with a rubber spatula and whisk until fully incorporated. If you’d like the filling to be more smooth and creamy, transfer to a food processor and blend until smooth. This is what I did to get a silky texture to the sweet potato casserole!

The Streusel Topping

Moving on to the streusel/crumble, just combine the following:

• all purpose flour
• cold unsalted butter
• brown sugar
• cinnamon
• salt

Use a pastry cutter, fork, or your own clean hands to mix it all together! When it has a coarse dough texture, it’s ready to go!

Along with the streusel, we’re also going to chop some pecans up for another crunch element! The perfect sweet casserole needs some texture and the streusel and pecans offer that bite which the creamy sweet potatoes just need.

ASSEMBLY AND BAKING

Now that all the layers are prepared, it’s time to assemble!

To a casserole dish (11 inches x 8 inches), add the sweet potato filling and spread evenly across. Add the crumble on top and then the chopped pecans.

Pop in the oven to bake at 350°F for about 20 to 30 minutes or until the crumble is beautifully golden and crisp.

Take out of the oven and add the mini marshmallows on top. Transfer back into the oven and roast for 10 more minutes or until the marshmallows are golden and toasted on top!

Allow it to cool for a few minutes once out of the oven and then enjoy warm.

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

To see more recipes and behind the scenes, follow along on Instagram and Youtube! I’m also now on Pinterest pinning away so stop by and see what’s up.