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Southern Sweet Potato Casserole is sweet and savory Thanksgiving side dish that’s decadently creamy with a streusel cookie crumble topping and toasty marshmallows. It’s is a staple for our holiday table and a side you’ve got to try this Thanksgiving or Christmas.
Why You’ll Love Southern Sweet Potato Casserole
The oatmeal cookie topping is a little crunchy and addictively chewy and the brown sugar melts into the creamy buttery mashed sweet potatoes, creating one dreamy side dish.
You’ll be hard pressed to find a sweet and savory side dish that measures up to the popularity and versatility of this Southern Sweet Potato Casserole.
This sweet potato dish pairs beautifully with all the popular sides like Tini’s Macaroni and Cheese, Easy Holiday Cranberry Sauce, The Best Mashed Potatoes, Loaded Corn Casserole, and Scalloped Potatoes Au Gratin, etc.
Key Ingredients
Be sure to read through the full recipe card (further down the page) for a detailed list of ingredients and their measurements for this sweet potato casserole.
Sweet Potatoes – the base for the sweet and savory side dish.
Butter – adds to the creaminess and decadence of this recipe. We’ll use butter in the sweet potatoes and in the crumble topping.
Eggs – important for binding the casserole.
Heavy Cream – adding creamy decadence to this casserole.
Flavors – cinnamon, nutmeg, vanilla extract
Brown Sugar – adds the perfect sweetness.
Oats – quick-cooking oats for the streusel cookie crumble topping.
Marshmallows – a southern tradition! Topping sweet potatoes with marshmallows is how we do it here in the south.
How to Make Southern Sweet Potato Casserole
This sweet potato casserole is easy to make but does require some preparation and a few steps. Be sure to read through the detailed recipe to allow yourself ample time to make this recipe.
Step 1: Bake the sweet potatoes until fork tender. Allow to cool, remove the skins and mash them with butter, eggs, cream and seasonings until smooth. Then add in the brown sugar. Spread that into a prepared buttered 9×13 casserole dish.
Step 2: Make the cookie crumble topping in a medium bowl. Spread an even layer of mini marshmallows over the top of the sweet potato layer.
Step 3: Crumble the streusel topping over the marshmallows and make for 40 minutes.
My Favorite Tools
Make-Ahead and Prep Instructions
There are several make-ahead tips for prepping this sweet and savory Southern Sweet Potato Casserole. We all now how busy the holiday season can get and any time you can save is a huge win.
Tip #1: Make the Crumble Topping
Combine all the ingredients for the brown sugar-oat crumble topping according to the recipe instructions. Place them in a zip-top bag or a bowl, cover and refrigerate.
Tip #2: Bake the Sweet Potatoes
You can bake and cool the sweet potatoes. Then store them in the fridge until ready to assemble the casserole.
Tip #3: Whip the Sweet Potato Base
You can bake the sweet potatoes and mash them together with the eggs and additional ingredients according to the instructions. Add them into a casserole dish, smooth out the top, cover tightly and refrigerate.
Once you are ready to bake them, remove from the fridge and set on counter for 30 minutes before topping and baking.
Looking for More Thanksgiving Side Dishes?
- Southern Baked Mac and Cheese
- Crock Pot Creamed Corn
- Cornbread Dressing
- Creamed Spinach Bake
- The Best Mashed Potatoes
- Corn Casserole
- Holiday Cranberry Sauce
- Scalloped Potatoes Au Gratin
I hope you enjoy this easy recipe for Southern Sweet Potato Casserole. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Southern Sweet Potato Casserole
Ingredients
- 5 pounds sweet potatoes
- 4 tablespoons butter
- 2 eggs slightly beaten
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 cup dark brown sugar
- 1/4 cup heavy cream
- Butter for greasing baking dish
Crumble Topping + Marshmallows
- 1/2 cup all-purpose flour
- 1 cup dark brown sugar
- 1/4 teaspoon salt
- 1 cup quick-cooking oats
- 1/2 teaspoon ground cinnamon
- 1 stick butter cut into chunks
- 2 cups miniature marshmallows
Instructions
Sweet Potato Layer
- Preheat the oven to 350 degrees F.
- Wrap sweet potatoes in foil, place them on a baking sheet and bake for about 1 hour or until fork-tender. *If using canned sweet potatoes, skip this step (be sure to drain syrup).
- Once potatoes are cool enough to handle, remove and discard skins and any tough, stringy pieces. Place the cooked potatoes into a large bowl. Mash the sweet potatoes together with the butter using a potato masher until mostly smooth.
- Add the eggs, salt, cinnamon, vanilla, and nutmeg and continue to mash until you have a uniform mixture. Add the brown sugar and cream and mix well.
Cookie Crumble
- Combine the flour, brown sugar, salt, oats, and cinnamon in a medium bowl and stir together well. Stir in the chunks of butter, using a fork to mix until you have streusel-like crumb.
Assemble and Bake
- Lightly coat a 9 x 13-inch baking pan with butter or non-stick spray. Spread the sweet potatoes in the pan. Top with the marshmallows first, then crumble the oatmeal crust on top of the marshmallows. Bake 30 to 40 minutes at 350 degrees.
