This easy sweet potato crumble casserole with mini marshmallows. It has a creamy velvety filling made with eggs and flour. Must have side dish for Thanksgiving, Christmas or Sunday Dinner.
Jump to:
How To Make Sweet Potato Crumble 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 year during the holidays.
Love Sweet Potatoes? Try these delicious recipes Sweet Potato Pie With Condensed Milk, Old Fashioned Candied Sweet Potatoes, Jiffy Sweet Potato Cornbread, and Cake Mix Sweet Potato Cobbler.
Ingredients and Substitutions
Sweet Potatoes - Fresh yellow sweet Potatoes or yams. Canned sweet potatoes can be substituted as well. You'll probably need 2 large cans.
Butter- Salted or Unsalted .
Eggs- Two large whole egg.
Sugar- Dark and light brown sugar is needed, it helps browning, color and flavor.
Flour - All-purpose or cake flour.
Milk - Creamy whole milk is preferred but 2% can be used in a pinch. Substitute with non dairy nut milks or canned evaporated.
Extract and Salt- For a boost of flavor add a touch of pure or imitation vanilla extract.
Spices - Ground warm spice that adds so much flavor. Choose a good quality cinnamon powder or pumpkin pie spice would be delicious.
Marshmallows - Minis are best or you can cut up the larger variety.
Sweet Potato vs Yams
In the United States sweet Potatoes and yams are terms used interchangeable in most grocery stores. 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.
Cooking 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 the oven to 425 degrees Fahrenheit and bake on the middle rack for 40-60 or until fully cooked. Should be easily pierced with a knife or fork . Let them fully cool and remove the skin. Mash them with a masher or hand mixer.
Make Ahead Options
During the holidays making a side dish ahead of time is like throwing me a lifesaver.
You can make the full recipe including the crumble topping without the marshmallows in advance. Cover the casserole dish with plastic wrap, 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.
Step by Step Photos and Directions
Make The Crumble Topping
- Add flour, dark brown sugar and spices to a small mixing bowl.
2. Add softened butter.
3. Mix until the mixture forms a crumble texture. Set aside.
4. Preheat oven to 375 degrees Fahrenheit.
Sweet Potato Filling
5. In a large bowl add mashed sweet potato or yams.
6. Add in eggs, melted butter, milk, vanilla extract, salt, and warm spices. Mix well.
7. Mix in light brown sugar.
8. Add the flour about ¼ - ½ cup depending on the moisture content of the sweet potatoes.
9. Mix until very smooth.
10. Spread the sweet potato filling evenly into a greased casserole dish.
11. Sprinkle with the crumble mixture. Place in oven and bake for 35-40 minutes or until golden brown.
12. Carefully remove from oven and raise the oven temperature to broil or 450 degrees Fahrenheit . Place mini marshmallows all over the casserole topping.
13. 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.
Prefer to Watch? Check out the How to Video
Sweet Potato Crumble Casserole
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 extract and salt.
- Add the flour about ¼ - ½ cup depending on the moisture content of the sweet potatoes.
- Place filling in greased baking dish. Set aside.
- Preheat oven to 375 degrees Fahrenheit.
- For the crumble, combine with fork flour, dark brown sugar, spices and butter.
- Mix until the mixture forms a crumble texture. Place crumble on top of the sweet potato filling.
- Place into the oven middle rack and bake for 35-40 minutes or until golden brown.
- Remove from oven and top with mini marshmallows. Place back into oven at 450 degrees Fahrenheit or broil to lightly brown the mini marshmallows.
- Keep and eye on the mini marshmallow the can brown very quickly. Cool and Enjoy.
Leave a Reply