Sweet Potato Casserole with Fresh Sweet Potatoes
A warm and comforting sweet potato casserole topped with a crisp, buttery streusel that’s perfect for family gatherings and festive occasions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 pounds fresh sweet potatoes, peeled and cut into 1-inch cubes
- ½ cup milk
- 1 cup light brown sugar, packed
- ¼ cup unsalted butter, melted
- 2 eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch of ground cloves
- 3 tablespoons salted butter, melted
- 2-3 cups marshmallows (for topping)
Instructions
- Preheat your oven to 350°F (176°C).
- Boil the cut sweet potatoes in a large pot covered with water until fork-tender, about 8 minutes.
- Drain the potatoes well and return them to the pot. Mash until smooth.
- Mix in the milk, brown sugar, melted butter, eggs, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Stir until combined.
- Transfer the sweet potato mixture into a 9×13 inch casserole dish. Refrigerate or bake immediately.
- Bake in the oven for 25-30 minutes until heated through.
- Prepare the streusel topping by mixing flour, brown sugar, cinnamon, nutmeg, and cloves in a bowl. Stir in melted butter until combined.
- Add marshmallows and streusel on top of the heated casserole.
- Return to the oven and bake for another 10-15 minutes or broil at 400°F for a few minutes for a golden-brown topping.
- Serve warm for the best texture and flavor.
Notes
Don’t over-boil the sweet potatoes to avoid mushiness. For a different flavor, try maple syrup or coconut cream.