Fiber-Rich Sweet Potato Casserole
A luscious sweet potato casserole featuring creamy, spiced mashed sweet potatoes topped with a buttery pecan streusel and golden marshmallows. Perfect as a side dish or festive centerpiece, it’s easy to make, fiber-rich, and irresistibly flavorful.
Equipment
- 13x9-inch casserole dish, 1
- Baking Sheet (1)
- Foil, as needed
- Large mixing bowl (1)
- Small Mixing Bowl – 1
- Potato masher or fork (1)
- Measuring Cups and Spoons
Ingredients
Filling:
- 3 1/2 lb sweet potatoes
- 1/2 cup unsalted butter melted (plus extra for greasing)
- 1/2 cup heavy cream
- 1/3 cup light brown sugar
- 3 large eggs
- 1 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp smoked paprika
- 1/4 tsp cayenne pepper optional
Topping:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup chopped pecans
- 1/4 cup unsalted butter melted
- 2 cups mini marshmallows divided
Instructions
- Preheat and Prepare for Roasting: Begin by preheating your oven to 425°F (220°C). While the oven warms, line a large baking sheet with aluminum foil to make cleanup easier and prevent sticking. This step ensures your sweet potatoes roast evenly and develop a naturally sweet, tender texture without burning.
- Pierce and Roast Sweet Potatoes: Wash and dry the sweet potatoes thoroughly. Using a sharp knife, pierce each sweet potato two to three times on top. This allows steam to escape during roasting, preventing any bursting. Arrange the sweet potatoes on the prepared baking sheet. Loosely cover them with foil to retain moisture while still allowing some browning. Roast in the preheated oven for 50–60 minutes, or until the potatoes are completely soft when pierced with a fork.
- Cool and Peel Sweet Potatoes: Remove the sweet potatoes from the oven and let them cool for at least 10–15 minutes, or until they are safe to handle. Once cooled, peel away the skins. You can either slice them in half and scoop out the flesh or use your fingers for a more hands-on approach. Place the peeled sweet potato flesh into a large mixing bowl for mashing.
- Mash and Flavor the Filling: To the bowl of roasted sweet potatoes, add 1/2 cup melted butter, 1/2 cup heavy cream, and 1/3 cup light brown sugar. Crack in three large eggs, then sprinkle in 1 1/4 teaspoons salt, 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper if you like a hint of heat. Using a potato masher, mix until smooth and creamy. For a more rustic texture, leave a few small lumps—this adds character and bite to the casserole. Taste the mixture and adjust seasoning if desired.
- Prepare the Casserole Dish: Lower the oven temperature to 375°F (190°C). Generously butter a 13x9-inch casserole dish to prevent sticking and add a subtle richness to the edges of the casserole. Transfer the sweet potato filling into the dish, spreading it evenly with a spatula. Smooth the top so that the topping will sit nicely and bake uniformly.
- Mix the Streusel Topping: In a small mixing bowl, combine 1/2 cup all-purpose flour, 1/2 cup light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir in 1 cup chopped pecans and 1/4 cup melted butter. Mix thoroughly until the ingredients form a crumbly, clumpy texture—the classic streusel consistency. This topping adds a crunchy, nutty contrast to the creamy sweet potato filling.
- Add the Marshmallow Layer: Evenly sprinkle 1 cup of mini marshmallows over the sweet potato filling. The marshmallows will melt slightly during baking, creating a sweet, gooey layer underneath the crunchy streusel. This layering ensures every bite has a perfect balance of creamy, sweet, and crunchy textures.
- Top with Streusel and Bake: Carefully sprinkle the prepared streusel topping over the marshmallow layer, ensuring it covers the surface completely. Place the casserole in the oven and bake for 25 minutes. During this time, the sweet potatoes will continue to heat through, the marshmallows will soften, and the streusel will turn golden brown, releasing a nutty aroma.
- Add Final Marshmallow Layer: After 25 minutes, remove the casserole from the oven. Sprinkle the remaining 1 cup of mini marshmallows evenly over the top. Return the dish to the oven for another 10–15 minutes, or until the marshmallows are golden brown, puffed, and lightly toasted. The casserole should be bubbly around the edges, signaling that it’s fully heated and ready to serve.
- Cool and Serve: Once baked, allow the casserole to cool for 5–10 minutes before serving. This resting time helps the filling set slightly, making it easier to scoop. Serve warm as a satisfying side dish for breakfast, brunch, or dinner, and enjoy the perfect balance of creamy, sweet, and crunchy textures in every bite.
Notes
- Choose sweet potatoes that are firm, evenly shaped, and free from blemishes for uniform roasting.
- Roasting sweet potatoes with the skin on helps retain natural moisture and sweetness.
- For a spicier twist, slightly increase the smoked paprika or cayenne, but balance carefully to not overpower the natural sweetness.
- Mini marshmallows melt more evenly than large ones, giving the casserole a soft, creamy layer beneath the crunchy topping.
- This casserole can be prepared a day ahead; just keep it covered in the refrigerator and add marshmallows before baking for best results.
