Creamy sweet potatoes topped with a loaded & crumbly topping! Loaded sweet potato casserole has a base of sweet potato topped with a crumble of marshmallows, pecans, and coconut! Everyone’s favorite classic sweet potato casserole toppings all in one dish.
When I posted this buttery cracker sweet potato casserole the other week I told you that I had one more to share with you before Thanksgiving. This is it friends! It’s a loaded sweet potato casserole! You know the traditional loaded baked potato casserole with the creamy potatoes, cheese, bacon, green onions, and more cheese….. well, this is the sweet potato version.
Creamy sweet potato base topped with a brown sugar crumble with all the fixings. Marshmallows, chopped pecans, and coconut. I’ve never had coconut on my sweet potatoes and after trying it I realized I was missing out all these years.
This loaded version takes a bit more time to prep because you have to peel, cut, and then boil the sweet potatoes. Unlike this buttery cracker version or this praline sweet potato casserole that can be on the dinner or Thanksgiving table in just 30 minutes! It uses canned sweet potatoes which are surprisingly so delicious and you won’t even be able to tell. Promise 🙂
If you love everything homemade and from scratch then you will want this loaded version.
If you’re also a fan of the traditional toppings like pecans and marshmallows then you must try this. I happen to love all sorts of sweet potato casseroles. I’m not picky and I’ll eat most anything that involves sweet potatoes.
This dish can also be made ahead of time. Prepare the casserole but instead of baking it, cover with some plastic wrap and let it sit in the fridge until you need it.
I love making the sweet potato casserole on Thanksgiving morning and then letting it sit in the fridge until later when it’s time to cook it. If you do this, be sure and take it out of the fridge and then let it sit on the counter for about 30 minutes before cooking.
I know there is sometimes confusion when it comes to sweet potatoes because there are two types; the orange colored darker ones and the lighter (almost white) sweet potatoes.
You want to be sure you are buying the orange colored dark sweet potatoes. They are also sometimes called yams.
The skin will be dark orange almost brown like and when you peel them the potato part will be orange.
Loaded Sweet Potato Casserole
Sweet Potato Casserole
- 4 large sweet potatoes (peeled and chopped into large 1" pieces)
- 3/4 cup granulated sugar
- 4 tablespoons butter (cut into small chunks)
- 1/2 cup whole milk
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Loaded Crumble Topping
- 1 cup brown sugar
- 3/4 cup all-purpose flour
- 1/2 cup (1 stick) butter (cut into small chunks)
- 1/2 cup chopped pecans
- 1/2 cup shredded sweetened coconut
- 1/2 cup mini marshmallows
- Heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Set aside.
- Place the peeled and chopped sweet potatoes in a large pot and cover with cold water. Bring to a boil and let cook for about 20 minutes (possibly longer). You want the potatoes to be super soft. Drain potatoes in a colander when done cooking.
- Add the sugar, butter pieces, and milk into the bottom of a large mixing bowl. Dump the drained and hot sweet potatoes on top. Use a handheld blender to beat the mixture until creamy and smooth.
- Add in eggs, one at a time, beating after each egg.
- Add nutmeg, cinnamon, salt, and vanilla extract. Blend together until everything is combined and potatoes are creamy and smooth. Evenly spread the sweet potatoes inside the prepared baking dish.
- Make the crumble topping: In a small mixing bowl, stir together the flour and brown sugar. Add butter pieces and mix together with a pastry blender or your hands (hands are easier) until mixture resembles wet, coarse crumbs. Add pecans, coconut, and marshmallows. Stir together to combine. Sprinkle over the sweet potatoes.
- Bake for 35-40 minutes. The top should be golden brown and edges bubbly.
- Let cool for about 10 minutes before serving. Store leftovers, covered in the fridge, for up to 1 week.
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