This Thanksgiving, serve the most amazing Sweet Potato Casserole by topping it with cinnamon marshmallows and a pepita streusel. Everyone will be asking for seconds!

So, have you started looking towards Thanksgiving yet? I certainly have as I like to plan out my menu, shopping list and cooking schedule weeks in advance to make sure the day goes as smoothly as possible. 

There are some recipe favorites that I know will always appear on our table alongside our brined turkey. One of those is sweet potato casserole. You will typically find recipes for sweet potato casserole with pecan topping, but we do ours a little differently and top it with cinnamon marshmallows and a pepita streusel!

I think Mathlete would eat sweet potatoes just about any way you could serve them but he really loves them when they are combined with delicious brown sugar and marshmallows. I like the little crunch that the pepita streusel offers for texture to this recipe.

This sweet potato casserole with marshmallows is always a hit at our Thanksgiving feast and I love making something a little different from the normal candied yams or other sweet potato casseroles.

Plus, this way, we get the best of both worlds: a little crunch for me and marshmallow goodness for Mathlete.

What are you serving for Thanksgiving this year? Do you have any family favorites?

If you loved this easy Sweet Potato Casserole, check out these other great side dish recipes:

• Thanksgiving Quinoa Stuffing with Pancetta
• The Best Green Bean Casserole
• Roasted Sweet Potatoes

Essential items for this recipe for Sweet Potato Casserole:

• Baking dish
• Nonstick cooking spray
• Foil
• Potato masher
• Mixing bowl
• Ziploc bag

Sweet Potato Casserole with Cinnamon Marshmallows and Pepita Streusel

2014-10-28 01:22:42

Write a review

Save Recipe

Print

Ingredients

1. 3 lbs of sweet potatoes
2. 3/4 cup packed brown sugar
3. 1/4 cup butter
4. 2 tsp salt
5. 1/2 tsp vanilla

Cinnamon Marshmallows

1. 1 cup mini marshmallows
2. 1 tsp cinnamon

Pepita Streusel

1. 3/4 cup all purpose flour
2. 1/2 cup packed brown sugar
3. 1 tsp salt
4. 8 Tbsp butter, softened
5. 1/2 cup unsalted pepitas (pumpkin seeds), coarsely chopped

Let's Make It

1. Preheat the oven to 400 degrees. Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
2. Clean the sweet potatoes to remove any dirt on the outside. Pierce with the fork about 4 times on each side. Wrap in foil. Place the sweet potatoes in the oven and bake for about 45 minutes or until soft. Remove the sweet potatoes and reduce the oven temperature to 350 degrees.
3. Carefully remove the foil and then remove the skins from the sweet potatoes. Add the sweet potato pulp to a large bowl and mash lightly. Stir in 3/4 cup brown sugar, 1/4 cup butter, 2 tsp salt and 1/2 tsp vanilla. Mix well.
4. In a small bowl, combine 3/4 cup flour, 1/2 cup brown sugar, 1 tsp salt and chopped pepitas to bowl. Using your hands or a pastry tool, blend in 8 Tbsp of butter.
5. Combine marshmallows and cinnamon in a plastic bag. Seal bag and shake to coat the marshmallows in cinnamon.
6. Cover the sweet potato mixture with marshmallows and streusel. Bake in 350 degree oven for 20 minutes.

By Shannah @ Just Us Four

My Suburban Kitchen https://www.mysuburbankitchen.com/