Description
This classic Sweet Potato Casserole is a comforting and festive side dish perfect for holiday dinners and family gatherings. It features a creamy mashed sweet potato base infused with warm spices and orange juice, topped with a buttery, cinnamon-spiced streusel and gooey miniature marshmallows baked to golden perfection.
Ingredients
Scale
Sweet Potato Base
- 4 pounds sweet potatoes (about 6 large, 5-3/4 cups when mashed)
- 1 orange (for 1/4 cup orange juice)
- 2/3 cup heavy cream
- 4 tablespoons unsalted butter (melted and cooled)
- 1/3 cup light brown sugar (packed)
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1-1/4 teaspoons vanilla extract
- 1 teaspoon salt
Streusel Topping
- 6 tablespoons unsalted butter (melted and cooled)
- 1 cup all-purpose flour
- 1/2 cup light brown sugar (packed)
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
Marshmallow Topping
- 1-1/2 cups miniature marshmallows
Instructions
- Bake Sweet Potatoes: Preheat your oven to 350°F. Scrub the sweet potatoes thoroughly and pierce them all over with a fork to prevent bursting during baking. Place them on a foil-lined sheet pan and bake for 60 to 90 minutes until they’re very tender. Once done, remove from the oven, slice each potato in half, and allow them to cool.
- Prepare the Casserole Base: After the sweet potatoes have cooled, scoop out the flesh and measure out 5-3/4 cups. Place this in a large mixing bowl. Add 1/4 cup freshly squeezed orange juice, 2/3 cup heavy cream, 4 tablespoons melted butter, 1/3 cup packed light brown sugar, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1-1/4 teaspoons vanilla extract, and 1 teaspoon salt. Use a hand mixer or stand mixer to blend everything together until smooth. Spread this mixture evenly into a greased 9×13-inch ceramic baking dish.
- Make the Streusel Topping: In a separate bowl, combine 6 tablespoons melted butter, 1 cup flour, 1/2 cup packed light brown sugar, 3/4 teaspoon ground cinnamon, and 1/8 teaspoon salt. Mix well, then knead the mixture with your hands until crumbly clumps form. If it feels too wet, gradually add more flour, one tablespoon at a time, until the right consistency is achieved.
- Assemble and Bake the Casserole: Sprinkle the streusel topping evenly over the sweet potato base in rows, using all of it. Place the dish back in the oven and bake for 35 to 45 minutes until the streusel is set and golden brown.
- Add Marshmallows and Finish Baking: Remove the casserole from the oven briefly and evenly distribute the miniature marshmallows in rows between the streusel topping. Return the casserole to the oven and bake for an additional 4 to 8 minutes until the marshmallows are melted and lightly golden. Watch closely to prevent burning. Serve the casserole warm for best flavor and texture.
Notes
- Use a fork to pierce sweet potatoes before baking to avoid bursting.
- Adjust the amount of flour in streusel if the mixture is too wet.
- Watch marshmallows carefully in the final baking step to prevent burning.
- This casserole can be made a day ahead; assemble and refrigerate, then bake just before serving.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, but the texture will be less rich.
