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.
Servings 10
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
- 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.