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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 | www.togetherasfamily.com #thanksgivingrecipes #thanksgivingfood #sweetpotatocasserole #sweetpotatocasserolerecipe #casserolerecipes

Loaded Sweet Potato Casserole

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. 

Course Side Dish
Cuisine American
Keyword loaded sweet potato casserole, side dish, thanksgiving recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 10
Author Jessica - Together as Family

Ingredients

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

Instructions

  1. Heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Set aside.
  2. 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.
  3. 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.

  4. Add in eggs, one at a time, beating after each egg.
  5. 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.
  6. 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.

  7. Bake for 35-40 minutes. The top should be golden brown and edges bubbly.

  8. Let cool for about 10 minutes before serving. Store leftovers, covered in the fridge, for up to 1 week.