Ingredients

The following ingredients have 4 Servings
  • Oatmeal Raisin Cranberry Cookie and Marshmallow Topping:
  • ½ cup 1 stick PLUS 6 tablespoons butter, softened, I prefer really soft, room temperature butter
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 3 cups old-fashioned whole oats
  • 1/4 cup pecans (chopped)
  • 1 10 ounce bag mini marshmallows
  • Sweet Potato Filling:
  • 5 cups about 5-6 large cooked sweet potatoes, mashed
  • butter for greasing 13” x 9” x 2” oven-safe baking pan
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk (can substitute cream or half and half)
  • 4 tablespoons ½ stick butter
  • Optional: up to 1 cup of sugar *depending on sweetness of sweet potatoes

Instruction

  • Preheat oven to 350 degrees. Bake sweet potatoes for 1 hour or until cooked and tender. When they are done, allow them to cool completely.
  • Grease a 13” x 9” x 2” oven-safe baking pan, set aside.
  • Oatmeal Cookie & Marshmallow Topping:
  • Note: All the ingredients, including the eggs, should be at room temperature before starting the oatmeal cookie topping. In a large mixing bowl, beat the softened butter, brown sugar, granulated sugar on medium speed until creamy. In a small mixing bowl, combine flour, baking soda, cinnamon and salt and mix well. Add combined dry ingredients incrementally to creamed butter mixture, mix well. Add 2 eggs and vanilla and mix well. Add oats, cranberries, raisins and chopped pecans, mix well.
  • Peel cooled sweet potatoes and measure exactly 5 cups mashed sweet potatoes. In a large mixing bowl, mix mashed sweet potatoes, 2 eggs, 1/2 cup milk, 4 tablespoons butter, 1 teaspoon vanilla, and sugar (optional depending on taste preference). Spread sweet potato mixture evenly in the greased 13" x 9" x 2" baking pan. Add mini-marshmallows in an even layer on top, press them down. Add oatmeal cookie dough in an even layer on top of the marshmallows. Alternately, you can reserve half of the mini-marshmallows to have on top of the cookie layer. Bake for 30 minutes at 350 degrees F on the middle rack. At 30 minutes check on the casserole and if you are concerned about the top browning too much, add a foil tent over the top. Bake for 10 minutes more for a total time of 40 mins. When the casserole is done, allow to cool for at least 10 minutes before serving. Enjoy!