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This Sweet Potato Crunch Casserole is so delicious. You will think you're eating dessert. The streusel topping along with toasted marshmallows and pecans create the best Holiday flavors. This is a must try Thanksgiving Side Dish!
I'm going to be entirely honest, I was never a person that got excited for sweet potato casserole. That is, until I met this guy! This recipe tastes more like dessert than sweet potatoes and is the perfect, over the top dish to serve at Thanksgiving.
The day I made this to share on the blog, my kids had just gotten home from school. I told them it was sweet potato casserole and they were both disgusted. However, after seeing the toasted marshmallow topping, they were intrigued and decided to give it a try. They are in love with it now and ask for it throughout the year!
Jump to:
Why You'll Love This Recipe:
- It's really simple to make and uses easy ingredients!
- It is a budget friendly recipe. Sweet potatoes are usually on sale at the grocery store in the Fall and the other ingredients, you most likely already have.
- This recipe is decadent and is even great for those guests who don't eat veggies.
If you are looking for more Thanksgiving recipes, be sure to check out our Whipped Sweet Potatoes (a great option to serve along these, in case anyone is looking for a healthier option with less sugar).
Recipe FAQs:
Yes, move through the steps until after the brown sugar topping and cover with plastic wrap. Top with marshmallows and pecans right before baking.
Absolutely! You could also use walnuts in place of the pecans if you prefer.
Save time on the recipe by buying the sweet potatoes already peeled and chopped in the fresh produce isle. They are usually next to the cubed butternut squash. If you can't find these, give the peeling job to someone else in the family. I usually look for someone who is being lazy:)
Ingredients:
Fresh Sweet Potatoes: A must have item for thanksgiving, and high in nutrients
Whole Milk: Adds a creamy texture to the sweet potato base layer
Brown Sugar & Flour: For sweetness and to create the crumbly, crunchy, streusel topping
Vanilla Extract & Cinnamon: For extra holiday flavors
Butter: To create richness and for the crumble topping
Pecans & Marshmallows: For toasted goodness and the classic sweet potato casserole look
How to Make this Sweet Potato Crunch Casserole:
Watch the full recipe instructions and be sure to Subscribe on YouTube. It's free and I post NEW recipes every week.
Preheat the oven to 375 degrees.
Bring a large pot of water to a boil on the stovetop.
Peel the sweet potatoes and cut into equally sized cubes. Once the water comes to a boil, add in the sweet potatoes. Boil them until you can easily stick a fork into them and they break apart. It takes about 15 minutes. Strain the sweet potatoes and set aside.
Melt the stick of butter in a sauce pan.
Make the Streusel Crunch Topping:
Into a medium bowl, add in flour, ⅓ cup brown sugar, and ¼ cup of melted butter (this is half of the butter, save the rest)
Mix this mixture up until it looks like wet sand and set aside.
For the Sweet Potato Base Layer:
Into a Stand Mixer bowl or large bowl, add in the remaining ¼ cup of melted butter, ⅓ cup brown sugar, vanilla extract, cinnamon, salt and sweet potatoes. Then, add in the milk and mix with a beater attachment or mash up very well with a potato masher. We want this nice and creamy, with no large chunks of sweet potato.
Into a casserole dish, layer the sweet potato base layer. On top of that, sprinkle on the brown sugar crunch topping.
Next, cover with marshmallows and pecans.
Bake uncovered for 25 minutes. Watch it for the last 5 minutes to ensure the marshmallows are getting toasty, but not burnt.
Let sit for 5 to 10 minutes before serving.
More Thanksgiving Recipes You'll Love:
Recipe
Sweet Potato Crunch Casserole
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Sweet Potato Crunch Casserole is so delicious. You will think you're eating dessert. The streusel topping along with toasted marshmallows and pecans create the best Holiday flavors. This is a must try Thanksgiving Side Dish!
Ingredients
- 3 to 4 large sweet potatoes, peeled and cubed
- ⅔ cup brown sugar (⅓ cup for topping, ⅓ cup for base layer)
- 1 stick salted butter (¼ cup for topping, ¼ cup for base layer)
- ¼ cup flour
- ¼ cup whole milk
- ¼ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup marshmallows
- ½ cup pecans (optional)
Instructions
- Preheat the oven to 375 degrees.
- Bring a large pot of water to a boil on the stovetop.
- Peel the sweet potatoes and cut into equally sized cubes. Once the water comes to a boil, add in the sweet potatoes. Boil them until you can easily stick a fork into them and they break apart. It took me about 20 minutes. Strain the sweet potatoes and set aside.
- Melt the stick of butter in a saucepan.
Make the Brown Sugar Crunch Topping:
- Into a medium bowl, add in flour, ⅓ cup brown sugar, and ¼ cup of melted butter (this is half of the butter, save the rest)
- Mix this mixture up until it looks like wet sand and set aside.
For the Sweet Potato Base Layer:
- Into a Stand Mixer bowl or large bowl, add in the remaining ¼ cup of melted butter, ⅓ cup brown sugar, vanilla extract, cinnamon, salt and sweet potatoes.
- Then, add in the milk and mix with a beater attachment or mash up very well with a potato masher.
- Into a casserole dish, layer the sweet potato base layer. On top of that, sprinkle on the brown sugar topping.
- Next, cover with marshmallows and pecans.
- Bake uncovered for 25 minutes. Watch it for the last 5 minutes to ensure the marshmallows are getting toasty, but not burnt.
Notes
Let sit for 5 to 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: thanksgiving sides
- Method: baked
- Cuisine: Thanksgiving
Keywords: sweet potato casserole with marshmallows
Payton
I don't even like sweet potatoes that much and could NOT stop eating this. YUM!!!!! The topping is out of this world.
★★★★★