Southern Sweet Potato Casserole is sweet and decadently creamy with a streusel cooking topping and toasty marshmallows is a staple for your holiday table this Thanksgiving or Christmas. This is our favorite way to enjoy candied yams.
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 macaroni and cheese, cranberry sauce, brussels sprouts, green beans, etc.
Key Ingredients in Southern Sweet Potato Casserole
Be sure to read through the full recipe card (further down the page) for a detailed list of ingredients and their measurements for this 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.
Tools I Love:
Red Kitchen Aid Mixing Bowls
Looking for More Holiday Dishes?
I hope you enjoy this easy recipe for Southern Sweet Potato Casserole. Be sure to comment below with any questions or feedback!
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Southern Sweet Potato Casserole
- 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
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.
- 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.