Sweet Potato Crumble Casserole
The best sweet potato casserole with a crumble topping and mini marshmallows. Flour and eggs in the velvety filling.
Servings: 8
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.
Notes
Tip #1 - Oven bake your sweet potatoes, for best results. If you decide to cook your sweet potatoes with the boiling method add extra flour (¾ cup). Boiled sweet potatoes will have extra moisture.
Tip #2 - Make this casserole up to a few days ahead, for easy baking the day of your celebration.