Ingredients

The following ingredients have 12 Servings
  • 4 pounds sweet potatoes (peeled and cut into 1” pieces)
  • 4 tablespoons unsalted butter (1/2 stick)
  • 3/4 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 cups mini marshmallows
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 6 tablespoons packed light brown sugar
  • 1/4 cup old fashioned rolled oats (not instant oats)
  • 1/4 teaspoon ground cinnamon

Instruction

  • Preheat the oven to 350°F. Grease an 8”x10” casserole dish (8×8 or 9×9 works too).
  • Fill a large pot with sweet potato pieces and enough water to cover by 2 inches. Bring to a boil over high heat and cook until fork tender, about 10 minutes.
  • Drain water from potatoes and return potatoes to the pot. Using a potato masher or electric mixer, mash until mostly smooth. Add remaining ingredients (except topping ingredients and mix until combined.
  • Spoon sweet potatoes into the casserole dish and use the back of a wooden spoon or mixing spatula to smooth out. Sprinkle marshmallows over top of mashed sweet potatoes.
  • Add butter to a medium sized microwave safe bowl. Microwave on full power to melt the butter. Add remaining topping ingredients to the bowl, and use a fork to combine. Sprinkle over the top of casserole.
  • Place the casserole in the preheated oven and bake for 20-25 minutes, or until the streusel is crisp and marshmallows are golden brown.
  • Serve while warm, and enjoy!