The sweet potato crumble casserole with marshmallows. The creamy velvety filling is made with eggs and flour. Sweet brown sugar crumb topping and mini marshmallows, must-have side dish for Thanksgiving and Christmas.
Love sweet potatoes try this amazing Old Fashioned Southern Brown Butter Sweet Potato Pie with Condensed Milk or Sweet Potato Bites Appetizer.
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What is Sweet Potato Casserole?
Traditional holiday side dish with extra sweet southern roots, a must make and try. Let’s talk watery sweet potato filling, not in this casserole.
This recipe is made with flour, not only in the crumble topping but in the filling as well. Freshly mashed yams or sweet potatoes, flour, milk, butter, eggs, sugar, spices, layered with a sweet topping to make this easy homemade side dish or dessert. You’ll be asked to make this every Thanksgiving, Christmas, or even Sunday Dinner.
Sweet Potato vs Yams
Sweet Potatoes and Yams are terms used interchangeable in most grocery stores in the United States. You are looking for a sweet brown smooth thin skinned root vegetable, the inside is orange (for this recipe). If you see orange "Yams" or "Sweet Potatoes" you've picked up the right root vegetable.
The term “Yams” in the global reference is not sweet but more starchy. For example, think of the root tuber vegetable like Cassava or Yucca.
Cook Yams or Sweet Potatoes
My preferred method to cook sweet potatoes or yams is in the oven versus boiling. Boiling is faster but it does add more moisture, you’ll need to add more flour to soak up that moisture.
Boiling- Wash, peel the skin of your yams, and cut them into cubes. Place prepped yams in a pot topped with water. Cook on medium-high until it’s cooked through and easily pierced through with a fork. Remove and place into a colander to drain. Mash with a potato masher or even better a hand mixier.
Baking- Wash and pierce whole yams with a fork. Place them whole on a baking tray lined with foil. Preheat your oven to 425 degrees Fahrenheit and bake on the middle rack for 40-60 or until fully cooked, and can easily be pierced through with a knife. Let them fully cool and remove the skin. Mash them with a masher or hand mixer.
Make Ahead and Freeze
During the holiday making a side dish ahead of time is like throwing me a lifesaver. This recipe can be fully made days and even weeks in advance. Make the full recipe including the crumble topping without the marshmallows. Put a lid on your casserole dish and can be kept in the refrigerator up to 3 days before baking.
If you are wanting to make a large amount and or freeze it, make the whole recipe without the marshmallow. Seal your casserole dish or foil pans really well to prevent freezer burn, freeze for up to 3 months. When you are ready to defrost, remove and place into the refrigerator two days before baking to fully defrost. Then it's ready to bake.
Step by Step Photos
- Preheat oven to 375 degrees Fahrenheit.
- For the Filling - In a large bowl add mashed sweet potato or yams, eggs, milk, melted butter, and vanilla. Mix well.
3. Add brown sugar and salt. Mix Well.
4. Add the flour and mix well.
5. Spread filling evenly into greased casserole dish. Set aside.
6. For the crumble topping- In a bowl add flour, spices, sugar and mix.
7. Add softened butter.
8. Use fork to mix and form the crumble topping.
9. Grab your casserole dish with the sweet potato filling and top evenly with the brown sugar crumble mixture. Place in oven and bake for 40-45 minutes or until golden brown.
10. Remove from oven and raise the oven temperature to broil or 450 degrees Fahrenheit . Place mini mashmallow all over the casserole topping.
11. Place back into the oven to brown the mini marshmallows. They brown quickly so keep an eye on them. Remove from oven cool and enjoy.
Sweet Potato Crumble Casserole with Marshmallows
Equipment
- Baking Dish (9x13 or 7x11)
- Mixing Bowl
- Potato Masher or Hand Mixer
- Pot or Sheet Pan
- Slotted Spoon or Spatula
- Fork
Ingredients
Filling
- 2 ½ -3 lbs Sweet Potato Cooked, skin removed, and mashed
- ¼ cup Light Brown Sugar
- ¼ cup Melted Butter
- ½ cup Milk
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Salt
- ¼-1/2 cup All-Purpose Flour (Depending on the moisture content of sweet potatoes)
Crumble
- ¾ cup All-Purpose Flour
- ¼ cup Butter (Softened)
- ¼ cup Dark Brown Sugar
- 1 teaspoon Pumpkin Spice or Cinnamon/Nutmeg
- 1 ½ cup Mini Marshmallows
Instructions
- For the filling, combine the mashed sweet potatoes, light brown sugar, butter, milk, eggs, vanilla, salt and flour. Place filling in greased baking dish.
- For the crumble, combine with fork flour, dark brown sugar, spices and butter. Mix until form crumble texture. Place crumble on top of filling.
- Bake at 375 degrees Fahrenheit, middle rack for 40- 45 minutes until golden brown.
- Remove from oven and top with mini marshmallows. Place back into oven at 450 degrees Fahrenheit for a couple minutes to lightly brown the mini marshmallows. Cool and Enjoy.
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