Best Sweet Potato Crumble Casserole With Marshmallows Food

EASY SWEET POTATO CASSEROLE WITH MARSHMALLOWS

Steps:

• Place sweet potatoes in a saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes. Drain and mash.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Combine mashed sweet potatoes, melted butter, egg, honey, and salt in a large bowl; beat using an electric mixer until smooth. Transfer mixture to the prepared casserole dish.
• Dot with cubed butter and top with marshmallows.
• Bake in the preheated oven until marshmallows are golden brown, about 15 minutes. Serve immediately.

THE BEST SWEET POTATO CASSEROLE

Steps:

• For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
• For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
• For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

CLASSIC MARSHMALLOW SWEET POTATO CASSEROLE

Steps:

• To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender; about 20 minutes. Drain well and transfer to a large bowl.
• Preheat oven to 350F and spray a 3 to 4-quart baking or casserole dish or a 9×13-inch baking pan with cooking spray; set aside.
• To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy. Alternatively, if you prefer a coarser texture that's more chunky, you can use a potato masher.
• Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
• To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
• Add the brown sugar, flour, salt, and gently toss with a fork (or your fingers) until moist crumbs form.** (See Notes for Tips)
• Add the pecans and gently toss to incorporate.
• Evenly turn topping out over filling.
• If making ahead of time - stop now. Cover tightly with foil, and refrigerate for up to 24 hours. If you've made it ahead, allow the sweet potato casserole to sit out at room temp for 30 to 60 minutes. Don't put it straight into the oven from the fridge because the baking time will be altered.
• Bake the sweet potato casserole for about 40 to 45 minutes; start checking at 30 minutes. Bake until top is lightly golden browned, set on the edges, and mostly set in the center. Tip - Place baking dish on a sheet pan to catch any accidental overflow to save on cleanup later.
• Remove the casserole from the oven, evenly sprinkle with the marshmallows, and bake for 5 minutes more, or until the marshmallows are lightly golden browned. Tip -Keep a very watchful eye on the marshmallows since they are prone to burning. Set a timer so you don't accidentally forget about it.
• Serve immediately. Extra will keep airtight for up to 1 week in the fridge and up to 4 months in the freezer.***(See Notes)

BEST SWEET POTATO CRUMBLE CASSEROLE WITH MARSHMALLOWS

Steps:

• For the filling, combine the mashed sweet potatoes, light brown sugar, butter, milk, eggs, vanilla, salt and flour. Place filling in greased baking dish.
• For the crumble, combine with fork flour, dark brown sugar, spices and butter. Mix until form crumble texture. Place crumble on top of filling.
• Bake at 375 degrees Fahrenheit, middle rack for 40- 45 minutes until golden brown.
• Remove from oven and top with mini marshmallows. Place back into oven at 450 degrees Fahrenheit for a couple minutes to lightly brown the mini marshmallows. Cool and Enjoy.

MOM'S SWEET POTATO CASSEROLE

Steps:

• PREHEAT oven to 325°F Place sweet potatoes on microwaveable plate. Microwave on HIGH 8 minute Turn potatoes over; continue microwaving 9 to 10 minute or until very tender. Let stand 5 minute Cut potatoes in half lengthwise. Scoop pulp into large bowl; discard skins.
• ADD cream cheese, brown sugar, cinnamon and nutmeg to potato pulp. Mash with potato masher to desired consistency. Spoon into 9-inch square glass baking dish.
• MIX cereal and butter in medium bowl until well blended. Stir in marshmallows. Sprinkle evenly over potato mixture.
• BAKE 30 to 35 minute or until topping is golden brown and mixture is heated through.
• **Note**.
• Mashed potato mixture can be prepared ahead of time. Cover and refrigerate up to 2 days. When ready to serve, uncover, sprinkle with streusel topping and bake as directed.

BEST EVER SWEET POTATO CASSEROLE

Steps:

• Mix together potatoes, sugar, eggs, vanilla, melted butter and milk.
• Stir in mini marshmallows.
• Spread into a 13"x9" pan.
• Combine brown sugar, flour, pecans and butter.
• Spread evenly over potato mixture.
• Sprinkle mini marshmallows over top to cover. (Add more or use less as preferred).
• Bake in preheated oven at 350 degrees for 25 to 30 minutes, or until marshmallows are lightly browned.

RESTAURANT-STYLE SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rub the skin of each sweet potato with vegetable oil; place potatoes on a baking sheet.
• Bake in the preheated oven until tender, about 1 hour; remove and cool slightly. Reduce oven temperature to 350 degrees F (175 degrees C).
• When sweet potatoes are cool enough to handle, scrape flesh into a large bowl; discard skins. Beat sweet potatoes with an electric mixer until smooth.
• Measure 6 cups of mashed sweet potato into a large bowl; beat in 3/4 cup brown sugar, cream, 1/4 cup melted butter, 1/4 teaspoon cinnamon, and salt. Pour sweet potato mixture into an 8x8-inch baking dish.
• Place the rolled oats into the bowl of a food processor or blender, and pulse until oats are finely ground. Place oats, 2 tablespoons brown sugar, flour, and 1/8 teaspoon cinnamon into a bowl. Cut 2 tablespoons cold butter into the oat mixture with a pastry blender or fork until crumbly; sprinkle evenly over sweet potato mixture.
• Bake in the preheated oven until sweet potatoes are heated through and oatmeal streusel is lightly browned, 70 to 80 minutes. Remove from oven, sprinkle immediately with marshmallows, and let stand until marshmallows are melted, about 10 minutes.

SWEET POTATO CASSEROLE WITH MARSHMALLOWS

Steps:

• Cook sweet potatoes using the desired method until soft. I prefer to boil them for about 20-30 minutes. You can remove the peels before or after - I do after I've boiled them.
• Preheat oven to 350 degrees.
• Place cooked sweet potatoes in a bowl and mash until you reach the desired consistency.
• Add in heavy cream, eggs, brown sugar, butter, cinnamon, and pecans. Mix together until everything is combined.
• Place in a baking dish and smooth out.
• Make the pecan topping by mixing together the pecans, butter, flour, sugar, and cinnamon. Place on top of sweet potato mixture.
• Top with mini marshmallows.
• Bake for about 25 minutes, or until the marshmallows are nice and browned.

SWEET POTATO CASSEROLE

Steps:

• Wash potatoes, peel & cut into 1/2 inch slices.
• Cook in boiling water until tender, about 10 minutes.
• Drain well, place into a 2 quart casserole dish & mash.
• Add brown sugar, margarine & salt; continue mashing until no lumps remain.
• Mix in orange juice & pineapple & set aside.
• Place first 5 topping ingredients into a medium sized pot, over medium heat, stirring constantly, until the margarine is melted.
• Add the marshmallows & toss to coat.
• Top the sweet potatoes with the marshmallow mixture & sprinkle with the pecans.
• Bake, uncovered, in a preheated 350F oven until the potatoes are heated through & the marshmallows are melted, 30- 45 minutes.
• I sometimes leave it longer to make the topping almost become like candy!

CRANBERRY SWEET POTATO CASSEROLE WITH CRUMB TOPPING

Steps:

• Preheat over to 350 degrees.
• Spray a 13x9 inch pan with cooking spray.
• Cut yams into one inch cubes.
• Place in baking dish.
• Add in the cranberries and nuts.
• Sprinkle with cinnamon and nutmeg.
• Prepare Topping:.
• Mix oatmeal, flour, packed brown sugar, cinnamon and nutmeg together in a separate bowl.
• Cut in the butter.
• Consistancy should be lumpy.
• Sprinkle over the top of the Yam mixture.
• Bake at 350 degrees for 30 minutes.
• The cranberries should have burst.
• Sprinkle marshmallows on top and bake five more minutes or until marshmallows are browned.

BEST EVER SWEET POTATO CASSEROLE (CRUNCHY TOP)

Steps:

• Beat mashed cooked sweet potato, sugar, butter, vanilla, and eggs together.
• Place in a greased casserole dish.
• Mix topping ingredients together and sprinkle over sweet potato mixture.
• Bake in 350 degree oven for 1 hour.
• Enjoy!