Sweet Potato Casserole with Marshmallow Topping
Fluffy, souffle-like sweet potatoes topped with a pillowy crown of golden, gooey melted marshmallows and a crisp streusel topping make this classic southern Sweet Potato Casserole a star side dish.
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Servings: 6 people
Ingredients
- 45 ounces canned sweet potatoes in syrup, drained and rinsed
- ½ cup white granulated sugar
- 2 large eggs, beaten
- 1 stick butter, room temp
- ⅓ cup heavy cream
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
Topping Ingredients
- 2 cups mini marshmallows
- ½ cup light brown sugar
- ¾ cup flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2-3 tablespoons butter, melted
Instructions
- Preheat oven to 350° Fahrenheit.
- Using an electric mixer, whip together sweet potatoes, sugar, eggs, butter, heavy cream, vanilla extract and salt in a large bowl. Spoon sweet potato mixture evenly into an ungreased 8×8 baking dish.
- Sprinkle mini marshmallows evenly over the top of the sweet potato mixture.
- In a small bowl, mix together brown sugar, flour, cinnamon, nutmeg and salt with a fork. Add just enough melted butter to create a crumble mixture with the texture of wet sand. Sprinkle brown sugar mixture evenly over the marshmallows and in any spaces between marshmallows.
- Bake in preheated oven for 25-30 minutes or until edges are bubbling. Remove from oven. Must sit 5-10 minutes before serving.