Sweet Potato Casserole with Marshmallow Streusel Crunch

I can’t believe the holidays are already here, and Thanksgiving just around the corner! It is definitely the time to indulge, but I actually think that there are many opportunities to share tasty dishes while also keeping it wholesome and healthy, especially with the season’s produce. Sweet potatoes are a favorite of many, and they are packed with vitamins and nutrients. Why not kick it up some and be a little bad since this glorious vegetable is so good!? Even if you’re not a big fan of sweet potatoes, this will change your mind! Share this dish with your family and friends this week!


Health tips: Low fat, heart healthy, anti-inflammatory, kid friendly

Ingredients (12 servings)

Sweet Potato

  • 4 1/2 cups peeled, chopped, sweet potatoes or orange yams (About 3 1/2-4 lbs. of potatoes)
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  • 1/2 cup unsalted butter, melted
  • 1/2 cup half-and-half cream
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs, beaten
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg


  • 3 generous cups mini marshmallows (Extra is always good!)
  • 3 generous cups “Honey Bunches of Oats with Pecan Bunches” cereal (Again, extra crunch is good!)
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  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup brown sugar


  1. Peel potatoes and cut into 2″ chunks. Place potatoes in a LARGE pot and cover with cold water, about 2″ above potatoes.
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  3. Bring to a boil over high heat, then reduce heat and let simmer and cook until fork tender, about 10 minutes. Drain, put back in the warm pot to evaporate liquids, and mash. Then, let it sit and cool in the fridge for a couple hours. (Tip: It’s important that they are cool because you’ll be adding eggs in the mix and you don’t want them to cook.)
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  5. In the meantime, preheat the oven to 350 degrees. Grease a 9″ x 13″ baking dish with some butter.
  6. Once the mashed potatoes are cooled, in a large bowl, mix together potatoes, melted butter, cream, sugar, salt, vanilla extract, eggs, cinnamon and nutmeg.
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  8. Spread sweet potato mixture into the prepared baking dish. Top with marshmallows.
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  10. In a small bowl, mix together cereal, melted butter, cinnamon and brown sugar. Sprinkle crunchy topping over the marshmallows.
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  13. Bake for about 25 minutes until the marshmallows are golden and melted, and the streusel is crisp.
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  15. Let it sit for a few minutes and enjoy!

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