Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- ½ cup unsalted butter, melted
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
For the topping:
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, cold and cubed
- 1 cup mini marshmallows
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Boil the sweet potatoes: Place cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes or until tender. Drain and mash the sweet potatoes in the pot.
- Prepare the sweet potato mixture: Add the melted butter, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until smooth and well combined.
- Make the topping: In a small bowl, mix together flour and brown sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Assemble the casserole: Pour the sweet potato mixture into the prepared baking dish. Sprinkle the brown sugar crumble evenly over the top.
- Bake the casserole: Bake in the preheated oven for 25 minutes.
- Add marshmallow topping: Remove the casserole from the oven and top with mini marshmallows. Return to the oven for an additional 10-15 minutes, or until the marshmallows are golden brown and puffy.
- Serve: Allow to cool for a few minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: side dish
- Method: bake
