This sweet potato casserole has a taste that is comparable to sweet potato pie thanks to the topping of oats, brown sugar, cream, and marshmallow streusel. The dish complements a variety of dishes, including simple chicken dinners and joyous holiday banquets. The best feature is that if you’re using it for entertaining, you can prepare everything but the streusel a day in advance and not worry about it until the time comes.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 10 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 12 |
Ingredients
- 2 ½ pounds sweet potatoes
- 1 teaspoon vegetable oil, or as needed
- ¾ cup dark brown sugar
- ½ cup heavy whipping cream
- ¼ cup melted butter
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup rolled oats
- 2 teaspoons dark brown sugar
- 1 tablespoon all-purpose flour
- ⅛ teaspoon ground cinnamon
- 2 tablespoons cold butter
- 2 cups miniature marshmallows
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Rub skin of each sweet potato with vegetable oil; place potatoes on a baking sheet.
- Bake in the preheated oven until tender, about 1 hour; remove and cool slightly. Reduce oven temperature to 350 degrees F (175 degrees C).
- When sweet potatoes are cool enough to handle, scrape flesh into a large bowl; discard skins. Beat sweet potatoes with an electric mixer until smooth.
- Measure 6 cups of mashed sweet potato into a large bowl; beat in 3/4 cup brown sugar, cream, 1/4 cup melted butter, 1/4 teaspoon cinnamon, and salt. Pour sweet potato mixture into an 8×8-inch baking dish.
- Place rolled oats into the bowl of a food processor or blender, and pulse until oats are finely ground. Place oats, 2 tablespoons brown sugar, flour, and 1/8 teaspoon cinnamon into a bowl. Cut 2 tablespoons cold butter into oat mixture with a pastry blender or fork until crumbly; sprinkle evenly over sweet potato mixture.
- Bake in the preheated oven until sweet potatoes are heated through and oatmeal streusel is lightly browned, 70 to 80 minutes. Remove from oven, sprinkle immediately with marshmallows, and let stand until marshmallows are melted, about 10 minutes.
- Sweet potatoes vary widely in size. To yield 6 cups mashed sweet potatoes, you will need about 2 1/2 pounds of raw sweet potatoes, or about 5 to 6 medium sweet potatoes.
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 340 mg |
| Sugars | 29 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This is delicious, I will definitely be making this again. I didn’t have the heavy whipping cream but after some quick searching online found that a decent substitute is using half the amount of cream cheese so instead of 1/2 cup heavy whipping cream I used 1/4 cup cream cheese. I also used two 40oz cans of yams which when cooked on the stovetop until softened and mashed with the mixer yielded almost exactly 6 cups. It was a big hit all around and we will definitely be making it again. Thanks for the recipe!
The flavor is good but the sweet potato mixture needs to be thicker.
This was so good! It doesn’t seem to make a lot of strudel, but if there was any more for my 11×13 pan of sweet potato, I think it would have been too much. These were a big hit!
I’m so excited to finally try this dish myself. I’ve had it made for me for many years and was yearning for it lately. Thanks for the recipe!
Nice change to my ordinary recipe it was a big hit with the family, definitely will make again
Delicious! To make this a bit healthier, I opted to used light butter and fat free half and half in place of the heavy cream. The whole family enjoyed this easy side dish. I will be making this one again! Thanks for sharing. 🙂